Weekend Blog Showcase: Revisiting Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

Weekend Blog Showcase is upon us once again - Week 5.  Ann (Thibeault's Table) and I appreciate your visits and look forward to more participation in our weekly homage to the wonderful foodie blogs around the internet!

Work this week has been overwhelming so I decided to reach back into my 'archives' and revisit a recipe I've made from a wonderful blog called Tribeca Yummy Mummy.  When I saw this recipe for Vanilla Panna Cotta on Cate's blog, I knew I would have to make it.  It's so simple.  It's so DELICIOUS!  With pomegranate season upon us, it's the perfect time to whip up this beautiful dessert.  Thank you once again, Cate - I love this!

I've seen and heard of many ways to rid a pomegranate of its their arils/ seeds.  Many suggest taking the fruit apart under water, letting the inedible sections float to the top and then scooping up the seeds.  I say leave the watering for the garden!  I simply cut the pomegranate in half, hold the half over a bowl (rind side up) and thwack the rind side with a wooden spoon, letting the the little jewel-like arils drop.  No muss, no fuss!

Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

2 tablespoons water
1-1/2 teaspoons gelatin
2 cups heavy cream
1-3/4 cups yogurt, whole milk preferably
pinch of salt
1/3 cup honey, or more to taste (plus additional for drizzling
2 t. vanilla

1 teaspoon orange flower water

the arils (seeds) of one fresh pomegranate

Measure the water into a small liquid measuring cup. Sprinkle the gelatin over the water and set it aside for the time being.

While the water sets, whisk together the yogurt, pinch of salt, honey, vanilla, and orange flower water together in a large bowl (a pouring lip is helpful for this recipe) is or very large liquid measure. Set this aside, too.

Pour the cream into a medium saucepan.

Bring the cream to a boil over medium heat, whisking a bit. As soon as the cream comes to a boil, remove it from the heat.

Pour the gelatin mixture into the cream and whisk them together well for a full minute to make certain that they are properly combined. Pour the cream mixture into the yogurt mixture.

Whisk the two mixtures together.

Pour the panna cotta into little sake cups or ramekins. Let the cups cool to room temperature. Place the little cups onto a rimmed baking sheet or tray. Cover the whole business with plastic wrap and place in the refrigerator for at least 5 hours or overnight.

When you are ready to serve your panna cotta, take them out of the fridge, sprinkle them with the pomegranate arils and drizzle on a bit more honey.

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Please join Ann and me for Weekend Blog Showcase.  To participate, make a recipe from a blog other than your own and post about it, giving credit to the blog you've borrowed the recipe from.  Put the WBS logo on your post and sign in to Mr. Linky. That's all there is to it!