Pomegranate Panna Cotta

Ingredients

• 1.5 cups buttermilk 
• 2 teaspoons gelatin powder unflavored
• 0.5 cup orange juice fresh
• 1 strips orange zest with vegetable peeler
• 3 tablespoons pomegranate juice (such as Pom)
• 1 cup sugar 
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• ramekin

Directions

1. Spray six 3/4-cup ramekins or custard cupswith nonstick spray.
2. Place 3 tablespoons pomegranate juice in small bowl.
3. 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.
4. Remove from heat.
5. Remove peel from pan; transfer 1/3 cupsyrup to small bowl and reserve for sauce.
6. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved.
7. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
8. Run knife around edge of ramekins; invert onto plates.
9. Drizzle with sauce and serve.
10. Don't waste the orange peel: It makes an attractive garnish.
11. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Toss it with 3 tablespoons sugar in a small bowl; cover and chill.
12. One serving contains the following: Calories (kcal) 252.49; % Calories from Fat 15.0; Fat (g) 4.23; Saturated Fat (g) 2.63; Cholesterol (mg) 16.10; Carbohydrates (g) 51.97; Dietary Fiber (g) 0.11; Total Sugars (g) 50.98; Net Carbs (g) 51.86; Protein (g) 3.28
13. Bon Appétit