3 hours and 30 minutes

Fresh cream, 2 cups
Icing sugar, 7 oz
Vanilla pod, 1
Gelatine sheets, 0,35 oz
Milk, as needed

For the sauce:
Pomegranates, 2
Sugar, 3 tbsp
Flour, 2 tsp
White chocolate, to decorate
Pomegranate seeds, to decorate


Soften up the gelatine sheets into warmed up milk, then make an incision in the vanilla pod and scrape all the seeds off using a knife.
Pour the cream into a pan, add the vanilla seeds, the pod and the icing sugar; then bring it to the boil and stir for few minutes. Remove from the flame and add the softened gelatine sheets. Stir well until they dissolve and remove the vanilla pod.
Pour the mixture into 4 wet small bowls or ramekin dishes, then let it cool down and put it in the fridge for a minimum of 3 hours.
To make the pomegranate sauce, squeeze the pomegranates and filter the juice using a meshed strainer.
Then pour the juice into a pan, add the icing sugar and the flour and bring to the boil. Stir until the juice has thickened. Let it cool down.
After 3 hours, take the panna cotta from the fridge, place it upside down onto plates, and pour the sauce over them. Decorate with pomegranate seeds and white chocolate.

Thanks to: My Little Italian Kitchen