Vanilla Panna Cotta with Pomegranate Sauce

Panna Cotta

Put water in a small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Place cream, sugar and vanilla in a heavy medium sauce pan. Bring to medium high heat then let simmer until sugar dissolves. Remove pan from heat, add the gelatin and whisk until dissolved. Let cool for a few minutes. Whisk in the room temperature mascarpone cheese until everything is creamy & blended.

Ladle into containers. Small martini glasses, ramekins, mason jars. Be creative. Refrigerate 4 hours. Garnish with pomegranate sauce & fresh pomegranate seeds.

Pomegranate Glaze

2 cups pomegranate juice

1 – 2 tablespoons ginger juice *

1/3 cup sugar

1/2 cup fresh pomegranate seeds

Combine the pomegranate juice, ginger and sugar in a sauce pan

and cook over high heat until reduced to 1/2 cup. Let cool and

add the pomegranate seeds.

* To make ginger juice, peel ginger and grate on a box grater. Place ginger in a piece of cheesecloth and squeeze out juice into a small bowl.