Coconut Panna Cotta with Pomegranate

Coconut Panna Cotta with Pomegranate
«Mother's Day is a feast in honor of mother and motherhood. In Greece and many other countries, it is celebrated on the second Sunday of May.
The first references to Mother's Day and Motherhood come from Ancient Greece.
Mother Earth (Gaia) the wife of Uranus is the personification of nature, that gives birth to the whole world and is worshiped as the supreme deity. The cult then passes to her daughter, Rea, Saturn's spouse and sister. Rhea is worshiped as the "Mother of the Gods", as she seems to be the first to bear birth and to raise her children with breast milk. Ancient Greeks attributed prices to Rhea every spring, as she was goddess of land and fertility».

Happy Mother's Day to those mothers who nurture with their guileless love, the happiness of their children.
work: 20′ time: 4h:20′ very easy:

Coconut Panna Cotta with Pomegranate Coconut Panna Cotta with Pomegranate

Ingredients (4 servings)

  • 400g (14.1oz) coconut milk
  • 200g (7.1oz) thick sour cream
  • 1 vanilla pod
  • 10g (0.35oz) powdered gelatin
  • 5 tbsp water for gelatin
  • 2 tbsp stevia or 50g sugar
  • 1 envelope 100g jello, pomegranate flavor
  • 400g (14.1oz) water for the pomegranate jello
  • 1 pomegranate & rice pudding, Grenadine
You first prepare the pomegranate jelly. Put in a jug 200g (7.1oz) of boiling water and pour in pomegranate juice powder and a spoonful of stevia or half of sugar. Stir well to dissolve and add 200g (7.1oz) of iced water. Stir well and leave the jelly aside for when you need it.
In a non-stick pot, on medium heat, put the cream, coconut milk and a tablespoon stevia or the rest of the sugar.
Scribe the vanilla pod in length and with a teaspoon scrape the inside to get the seeds which you pour in the mixture of the pot. Add the vanilla pod to flavor the mixture.
In a large glass, pour 5 tablespoons of water and gelatin. Let it swell. When the mix in the saucepan goes to boil and begins to inflate, we drain about half of it into the glass with the gelatin. Mix thoroughly and turn all the contents of the glass back into the saucepan and the fire, passing it through a thin strainer.
Let it take a boil again, remove the vanilla pod and fill with it a heart-shaped form but not up to it, and if it's over we fill glasses. We leave room to enter the jelly and the seeds of the pomegranate. Put the panna cotta in the refrigerator for 2 hours to freeze.
When the panna cotta has thickened, add the pomegranate jelly and put the mold in the refrigerator to freeze the jelly. In the serving, garnish over the jelly with the pomegranate seeds and sprinkle with plenty of grenadine syrup.
Coconut Panna Cotta with Pomegranate Coconut Panna Cotta with Pomegranate Coconut Panna Cotta with Pomegranate Coconut Panna Cotta with Pomegranate

Zambia Sifaki