Pomegranate Panna Cottas
- For the pomegranate gelatin:
- 2 sheets red gelatin
- 1 pomegranate
- 300 milliliters Pomegranate juice
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Soak gelatin in a bowl of cold water until softened, about 10 minutes. Halve pomegranate and loosen seeds with a spoon. Bring 200 ml (approximately 1 scant cup) pomegranate juice and sugar to a boil. Remove from heat. Squeeze gelatin to remove water. Add to pomegranate juice and stir until dissolved. Stir in half of pomegranate seeds. Rinse 4 ramekins (about 150 ml or approximately 3/4 cup each) with cold water. Divide mixture evenly among ramekins and refrigerate about 1 hour.
For the panna cotta: Soak white gelatin in a bowl of cold water until softened, about 10 minutes. Bring cream, sugar, vanilla sugar and cinnamon stick to a boil. Remove from heat. Squeeze gelatin to remove water and add to cream. Stir until dissolved. Remove cinnamon stick and let cool until mixture begins to gel, but is still liquid. Divide panna cotta over pomegranate gelatin and refrigerate until chilled, at least 4 hours.
Mix cornstarch with 1-2 tablespoons of the remaining juice until smooth. Combine remaining juice and pomegranate seeds in a pan. Stir in cornstarch mixture and simmer, whisking, until slightly thickened, 1-2 minutes.
Dip ramekins briefly in hot water, then invert onto plates. Drizzle with pomegranate sauce.