New Year's pomegranate

Since ancient times, the pomegranate has been a fruit full of symbolism in Greek culture. It is the fruit of birth, death and rebirth but also the fruit of fertility and good fortune.

In many Greek homes, when the New Year arrives, a single pomegranate fruit is tossed and broken at the entrance of the household and the more seeds that burst out of the fruit, the more luck and good fortune the members of the family will have in the New Year. In my family, I usually am the one who has the task of breaking the pomegranate—I am sort of the family's good luck charm—and I always enjoy doing it, it's really fun.

Pomegranates, no matter how symbolic they are in my culture, they're not usually incorporated in many Greek dishes. We simply don't cook with them often but we rather prefer to enjoy the seeds of the fruit in raw form.

I tend to use them in salads and to garnish various dishes, and I love making pomegranate molasses which I incorporate in marinades and savory spreads, but where I most enjoy the taste of the fruit, is in desserts. Its acidic and sweet flavor is unique and pairs beautifully with all sorts of other sweet flavors like vanilla and chocolate.

One of these ingredients, vanilla, is present in this dessert; a vanilla and coconut panna cotta with a pomegranate jelly. The coconut and vanilla is a classic combination that always works but the complementary taste of the pomegranate is what makes this dessert stunning.

The velvety texture of the panna cotta pairs perfectly with the smooth pomegranate jelly and the contrasting texture of the crunchy, fresh, ruby red seeds. It's an exotic, elegant, light dessert and a fitting choice to end a festive, New Year's meal.

I wish you all a healthy, happy New Year full of love and good fortune!!

Coconut and Vanilla Panna Cotta with Pomegranate Jelly

The best way for me to remove the seeds from the pomegranate easily and quickly is by cutting the fruit in half crosswise and whacking the heck out of it (the skin side) with a spoon over a large bowl. The seeds come flying out within seconds. Granted, it's a bit messy but if you do it over the sink, it's fine.

Yield: 8-10 large glasses or 18-20 small ones (vodka shot glasses)

Ingredients

for the panna cotta
500 ml coconut milk
500 ml cream, full-fat (35%)
230 g caster sugar
1 vanilla bean, cut in half lengthwise and deseeded
8 gelatin leaves

for the jelly
4 gelatin leaves
480 ml fresh pomegranate juice (or bottled 100% pomegranate juice)
2 tsp caster sugar
60 ml water

Fresh pomegranate seeds, for garnishing

Special equipment: fine sieve, large jug


Preparation

for the panna cotta
In a medium-sized saucepan, add the coconut milk, the cream, the sugar and the split vanilla bean and seeds. Heat over medium-high heat, stirring continuously until the sugar has dissolved and when the mixture comes just to the boil, remove the pan from the heat, put the lid on and leave to infuse for 20 minutes.

In the meantime, in a small bowl, add the 8 gelatin leaves and cover them with tap water. Leave the gelatin to soak in the water for 15-20 minutes in order to soften and then remove the leaves from the water, squeezing them well with your hands.

Remove the vanilla bean from the panna cotta mixture and add the gelatin leaves. Stir well with a spatula so the gelatin dissolves in the mixture and pass the mixture through a fine sieve and into a large jug.

Fill your glasses by two-thirds with the panna cotta mixture and place them in the refrigerator for at least 5 hours to set. If you use small glasses, then the mixture will need less time to set.

for the jelly
In a small bowl, add the 4 gelatin leaves and cover them with tap water. Leave the gelatin to soak in the water for 15-20 minutes in order to soften and then remove the leaves from the water, squeezing them well with your hands.

In the meantime, in a small saucepan, add the pomegranate juice, the sugar and water (60 ml) and place over medium-low heat. Allow the mixture to heat well (not simmer nor boil), stirring continuously until the sugar dissolves.
Remove the pan from the heat, add the gelatin leaves and stir well with a spatula so the gelatin dissolves in the mixture. Transfer the mixture to a jug.

Divide the jelly mixture to the glasses, pouring it carefully over the cold panna cotta.
Return the glasses to the refrigerator and allow the jelly to set. It will take about 3 hours. If you use small glasses, it will take less time to set.

Serve the dessert topped with lots of fresh pomegranate seeds.

It will keep perfectly in the fridge for 4-5 days.