Chocolate-Pomegranate Panna Cotta
1 cup whole milk
1 pkt. unflavored gelatin (approx. 2 ½ Tsp.)
2 cups heavy cream
½ cup sugar
5 oz. semi-sweet chocolate, chopped
(about 1 bar Caro 70% cacao chocolate negro from Spain available at Seasons)
½ Tsp. vanilla extract
Pinch of Seasons Fleur de Sel
½ cup fresh pomegranate seeds (other fresh berries may be substituted)
1 Tsp. honey (available at Seasons)
2 Tbsp. Seasons pomegranate balsamic
2 Tbsp. cocoa powder for garnish
Seasons mild olive oil for coating ramekins
Combine the pomegranate seeds with honey and pomegranate balsamic, macerate for 1 hour. Lightly coat 6 ramekins with mild extra virgin olive oil.
Place the milk in a bowl and sprinkle with the gelatin. Let stand at room temperature for about 5 minutes, or until the gelatin softens.
Heat the heavy cream, sugar and salt in a saucepan over medium heat, stirring frequently until the sugar is dissolved. Bring to a boil, remove from heat.
Add the chocolate, whisking until smooth. Add the gelatin mixture, stir until dissolved, then stir in the vanilla extract.
Pour the mixture into ramekins. Cover and chill in the refrigerator overnight.
To Serve, Dip each ramekin three-quarters of the way in warm water then run a knife around inside of each ramekin. Hold a dessert plate firmly over the ramekin and invert plate and ramekin together to unmold onto plate.
Top with cocoa powder and macerated pomegranate seeds. Serve cold.