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Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
5-ply bonded stainless — searing, fond development, deglazing
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
5-ply bonded stainless — searing, fond development, deglazing
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Soak 3 sheets gelatin in cold water. In a saucepan bring the cream, milk, sugar, vanilla pod and seeds to the boil. Simmer for 5 mins. Remove from the heat. Squeeze out the gelatin and dissolve in the cream mixture. Allow to cool for 30 mins, then remove the vanilla pod. Spoon into 4 serving glasses and chill for at least 4 hours. Soak 1 sheet gelatin in cold water. Measure out 2/3 cup pomegranate juice and heat in a saucepan. Remove from the heat. Squeeze out the gelatin and dissolve in the hot juice. Allow to cool. Spread the thickened juice over the panna cotta. Top with the pomegranate seeds. Chill for 2 hours.