Yogurt Panna Cotta with Pomegranate Sauce

How to prepare yogurt panna cotta with pomegranate sauce

1. Soak the gelatin in cold water.
2. Put half of the yogurt in a bowl (I use a bowl with a spout, because it's easy to pour into glasses).
3. Put the cream, milk and sugar on heat. Stir until the sugar dissolves and the mixture is hot.
4. Pour the cream-milk mixture over the yogurt in the bowl. At first pour just a little at a time and stir so the yogurt doesn't curdle. Then you can pour it all.
5. Add the gelatin sheets squeezed of water and stir until they melt (about 1 minute).
6. Add the rest of the yogurt and the rose water.
8. Pour the panna cotta mixture into disposable plastic cups (or other molds you want). I only filled the cups halfway.
9. Refrigerate for several hours, until set.
10. Squeeze 200ml of pomegranate juice (from one and a half pomegranates). Put on heat together with the sugar and simmer until the sugar dissolves. Add the cornstarch dissolved in a little cold water and stir until the sauce thickens slightly (about 1 minute). Refrigerate the sauce.
11. Remove the seeds from the remaining half pomegranate.
12. Serving: flip the panna cotta cups onto individual plates and make a hole in the bottom of the cup (I used a sharp cutter). This way, the panna cotta will come out of the mold very easily. Pour pomegranate sauce all around (I made some freestyle circles to brighten up the plate). Sprinkle with pomegranate seeds. Serve immediately while cold.

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