I know I could have just posted this and the last one together. But I wanted the Panna Cotta recipe to be separate so that I can just call it in future posts - because I love experimenting with sauces and can't be trusted around with them.
I set my Panna Cotta in small glasses which hold about a quarter cup. I like to serve rich desserts in smaller quantities as I don't want people to be compelled to eat huge portions when they have their stomach full. Those who want a second helping are always welcome to do so :)
What You Will Need:
- Panna Cotta - Made using the quantities specified here.
- Pomegranate Sauce - Made using the quantities specified here.
(Not Really. But this is how you arrange the thing.)
Let the Panna Cotta set well in the fridge.
Either unmold the dessert and pour the sauce on top or just serve in the molds themselves with the sauce as shown.