|Bloody Brain Mold (Panna Cotta w/ Pomegranate sauce)
||[Oct. 4th, 2009|01:10 pm]
I got this recipe from a co-worker, and I can't wait to try it.
1 cup milk
5 teaspoons unflavored gelatin
4 cups heavy cream
1 cup + 1 tablespoon sugar
2 tablespoons vanilla
8 oz. pomegranate juice
3 tablespoons sugar
1/4 cup cornstarch
1 brain mold
1. Place milk in a small bowl and sprinkle gelatin over top. Stir and let stand 5 minutes.
2. Combine cream and sugar in a pan and bring to a boil over medium heat. Remove from heat and stir in the vanilla and salt. Add the gelatin mixture and stir until combined. Pour into brain mold, cover w/ plastic wrap, and refrigerate overnight until completely set. To un-mold, gently tilt mold so that sides of the panna cotta pull away a bit, then place on a serving platter. You can also dip the bottom of the mold in warm water to help pull the panna cotta away from the sides.
3. For the "coagulated blood" sauce, combine pomegranate juice and 3 tablespoons of sugar in a saucepan. Mix in cornstarch, whisking vigorously. Bring to a boil over medium-high heat, stirring constantly. The consistency should be on the thicker side. Serve over the brain mold.
*Mold can also be served on a cutting board w/ a large chef's knife plunged into the center of the brain for extra creep factor.