Panna Cotta

I saw this recipe on Gordon Ramsay's YouTube site and it sounded yummy, so I made some for Christmas dessert.

Ingredients

250 ml (1 c + 1 tbsp) cream (light whipping is fine)
50 ml ( ~1/2 c) milk
50 g ( ~1 3/4 oz) caster sugar (use a fine grind white sugar)
1 splash of hooch*
2 leaves gelatine soaked in cold water**
2 c pomegranate juice (POM)
1/4 c caster sugar

* You could use rum or whisky or pretty much anything else. If you don't want booze, use some good vanilla.

** I've found that roughly 1 tsp. of Knox powdered gelatin works well, but your mileage may vary.

Soak gelatin leaves in cold water or, if using powdered gelatin, let it "bloom" in a couple of Tbsp of cold water.

Combine cream, milk and sugar in a sauce pan and bring to a boil (add splash of hooch when hot, but not yet boiling). Squeeze out gelatin leaves and stir into cream mixture until completely dissolved and mixture is smooth. Pour mixture into serving glasses and refrigerate until set (but not completely solid--it should have a creamy texture).

Pour pomegranate juice into a shallow sauce pan, add sugar, and boil until it becomes a syrup. Pour into a measuring cup and allow to cool to room temperature.

Pour syrup over set panna cotta and add chocolate shavings to the top. Chill and then serve.

This is yum in a cup.

BTW, you can easily double/triple the cream recipe (only; no need to double the syrup) to serve more people.