Panna cotta with blood orange and pomegranate (4)
Ingredients
Instructions
  1. Crack open the cardamom pods and extract the seeds, then crush them to a coarse powder using a pestle and mortar. Put the cardamom in a small, nonstick pan with the cream, milk and sugar, and place over a moderate heat.
  2. Bring the cream almost to the boil, then remove from the heat, cover with a plate and leave to infuse for 30 minutes.Soak the gelatine in a bowl of cold water for 10 minutes or until it has become soft.
  3. Warm the infused cream gently, stirring continuously, for 2 or 3 minutes, but on no account let it come to the boil. Lift the gelatine from the water and drop into the cream, stirring with a wooden spoon until it has dissolved, then remove from the heat.
  4. Pour the cream through a sieve suspended over a jug. Pour into 4 small ramekins and refrigerate for 4 hours, or until lightly set.
  5. Halve the pomegranate, remove the seeds, discard any with pith, and save as much juice as you can. Slice the peel from the oranges and remove any pith. Slice into segments, removing the skin as you go and mix with the pomegranate.
  6. Warm the ramekins briefly by dipping them for a few seconds in hot water, then turn out the panna cotta into small dishes. Spoon the pomegranate, orange segments and their juices over the little puddings at the last minute.