Orange Blossom Pannacotta with Pomegranate Liquid Centre, Cinnamon Crumble, Pistachio Praline and Pomegranate Syrup

Recipe by: Jacqui Ackland, Jessica Arnott, Matthew Hopcraft - Contestants

Serves: 4

Ingredients

Pomegranate Liquid Centre:

Pannacotta :

Pomegranate Syrup:

Cinnamon Crumb:

Pistachio Praline:

Garnish:

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Method

  1. Preheat oven to 180C.
  2. For pomegranate liquid centres, mix pomegranate juice and xanthan gum in a bowl with stick blender until combined and thickened. Pour into small dome moulds and put into freezer to set.
  3. For the pannacotta, combine cream, cinnamon quill, orange blossom water and orange juice to a pot and bring to just below boiling point. Drain gelatin leaves and stir into hot cream mixture until dissolved. Strain into a jug. Cool in an ice bath. Pour into 4 x ½ cup capacity dariole moulds and refrigerate to a half set stage, about 60 minutes.
  4. Remove pomegranate liquid centre from the mould and place on top of a half set pannacotta, with the dome facing down. Place back into the fridge to set completely.
  5. For pomegranate syrup, mix sugar, water, pomegranate juice and seeds in a pot and bring to the boil. Simmer and reduce to half the volume. Remove from heat. Set aside to cool.
  6. For the cinnamon crumb, mix butter and flour together with fingers until it forms small crumbs. Add sugar and cinnamon. Spread crumb mix onto a tray and bake until golden, about 10 minutes. Remove from oven and mix through orange zest.
  7. For pistachio praline, sprinkle pistachios over a line tray. Place sugar in a saucepan over medium heat. When sugar reaches a golden colour, add orange juice and stir to combine. Pour over pistachios and allow to cool and set. When set, transfer to a food processor and blitz to form crumbs.
  8. To serve, remove pannacotta from mould and place onto a plate. Sprinkle crumble and praline around the side of the plate, garnish with mint and pomegranate seeds. Serve syrup in a small jug on the side.
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