Pomegranates are full of vitamin C, fibre and antioxidants, so using them liberally will not only be good for you but will add taste and incredible colour to your dishes.

If you don’t mind a bit of splattering, a good way to get the rubies to eject is to smack the skin of the segments over a bowl with a wooden spoon. If the white membrane prevents the rubies from coming out, peel it off.

Pomegranate Panna Cotta Recipe

Makes 6


6 leaves of gelatine
500ml cream
125ml castor sugar
125ml fresh pomegranate juice
pomegranate molasses for serving
pomegranate rubies for serving


Put the leaves of gelatine into a bowl of water and leave to soften. 

Squeeze out the water from the softened leaves.
Heat the cream and sugar, but do not boil. When the sugar has dissolved, add the pomegranate juice.

Remove from the heat and add the drained gelatine leaves.

Stir until dissolved. Pour the mixture into ramekins and refrigerate until set.
To serve, dip each ramekin into hot water for a second, then turn out onto a plate.

Drizzle with the pomegranate molasses and sprinkle with extra pomegranate rubies.
NOTE: Replace the leaves of gelatine with 10ml of powdered gelatine.

Hydrate it in water, then dissolve in the microwave for 10 seconds until liquid.

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Angela Day/ Sunday Tribune

Categories: Foodporn