POMEGRANATE PANNA COTTA
3 tblsp plus 2 cups pomegranate juice
2 tsp unflavored gelatin
1 cup sugar
peel from 1 orange, removed in strips with vegetable peeler
1/2 cup fresh orange juice
1/2 cup whipping cream
1-1/2 cups buttermilk
Spray ramekins or whichever cup/container you will use for the panna cotta.
Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes.
Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1-1/4 cups, about 10 minutes. Remove from heat.
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
Run knife around edge or ramekins; invert onto plates. Drizzle with sauce and serve.
~I left the sauce off, it was sweet and rich enough without it. And don't forget the dollop of whipped cream!
Don't waste the orange peel--its makes for an attractive garnish!