Vanilla Panna Cotta with Pomegranate

RECIPE adapted from PastryAffair

Ingredients:

• 200 ml heavy cream
• 200 ml milk
• 3 tablespoons water, cold
• 3 teaspoon unflavored powdered gelatin
• 2 tablespoons honey
• 1 teaspoons vanilla extract
• pinch of cardamon
• pomegranate seeds

Directions:

1. Combine the cream, milk in a saucepan. Bring to a simmer, cover, and remove from heat.
2. In a small bowl, sprinkle the gelatin over the water. Let bloom for five minutes.
3. Add the honey, vanilla and cardamom  to the cream and milk mixture and return to medium heat. Add the bloomed gelatin.
4. Stir and cook until the gelatin and honey have completely dissolved, but do not let the mixture boil.
5. Remove from heat and  let cool.
6. Pour the cream into the prepared glasses or ramekins and  refrigerate the panna cotta for two to three hours, until the tops are set before adding the pomegranate seeds.