Recipe for pomegranate jelly with chocolate panna cotta

Ingredients

• 9 sheets of gelatin
• 2-3 pomegranates
• 50 ml pomegranate syrup
• 200 ml red grape juice
• 8 cl vodka
• 170 g dark chocolate
• 500 ml whipping cream
• 30 g granulated sugar
• 1 tbsp instant coffee powder

Preparation

1. Soak the 5 sheets of gelatin in a little cold water for about 10 minutes.

2. Remove a few seeds from the 2 pomegranates for decoration; juice 250 ml from the rest using a citrus press. If there are many bits, strain the juice through a sieve again.

3. Bring the pomegranate syrup briefly to a boil in a pot, then remove from the heat. Squeeze the gelatin well and dissolve it in the hot syrup.

4. Add the vodka, grape juice and pomegranate juice and stir well.

5. Place 4 glasses (capacity 300 ml each) tilted into the wells of a muffin tin and pour in the jelly liquid. Chill the glasses in the refrigerator for about 1 hour. The jelly should not be completely set yet.

6. Now soak the 4 sheets of gelatin in cold water for about 10 minutes and finely chop 150 g of chocolate.

7. Bring the whipping cream with sugar to a boil and remove from the heat. Squeeze the gelatin well and add it together with the coffee powder to the hot cream. Stir well until the gelatin has dissolved.

8. Also add the chopped chocolate to the cream and let it melt. Allow the whole mixture to cool to room temperature.

9. Stand the glasses upright and pour the chocolate panna cotta into the glasses. Chill everything for about 4 hours until the panna cotta is set.

10. Shave the remaining chocolate (20 g) into fine flakes. Sprinkle a few pomegranate seeds over the glasses and then scatter the chocolate flakes on top.