Archives: Ricette


Vanilla panna cotta with pomegranates sauce



 3 hours and 30 minutes

Ingredients per 4 Portions

Fresh cream, 2 cups
Icing sugar, 7 oz
Vanilla pod, 1
Gelatine sheets, 0,35 oz
Milk, as needed

For the sauce:
Pomegranates, 2
Sugar, 3 tbsp
Flour, 2 tsp
White chocolate, to decorate
Pomegranate seeds, to decorate


Soften up the gelatine sheets into warmed up milk, then make an incision in the vanilla pod and scrape all the seeds off using a knife.
Pour the cream into a pan, add the vanilla seeds, the pod and the icing sugar; then bring it to the boil and stir for few minutes. Remove from the flame and add the softened gelatine sheets. Stir well until they dissolve and remove the vanilla pod.
Pour the mixture into 4 wet small bowls or ramekin dishes, then let it cool down and put it in the fridge for a minimum of 3 hours.
To make the pomegranate sauce, squeeze the pomegranates and filter the juice using a meshed strainer.
Then pour the juice into a pan, add the icing sugar and the flour and bring to the boil. Stir until the juice has thickened. Let it cool down.
After 3 hours, take the panna cotta from the fridge, place it upside down onto plates, and pour the sauce over them. Decorate with pomegranate seeds and white chocolate.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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