Panna cotta with pomegranate jelly

To prepare the panna cotta with pomegranate jelly, start by infusing the rosemary sprigs in a bowl with the cream 1. Stir, cover with plastic wrap, and leave to infuse for 8-12 hours in the refrigerator 2. After the time has passed, soak the gelatin sheets in cold water 3.

Meanwhile, strain everything directly into a saucepan 4, add the sugar 5, and bring to just below boiling, stirring occasionally. Turn off the heat and add the rehydrated and drained gelatin 6.

Stir thoroughly until completely dissolved 7. Transfer the panna cotta into 4 glasses with a capacity of 3.4 oz using a ladle 8, place them in the refrigerator using a tray. Then leave them in the refrigerator for an hour 9.

In the meantime, move on to the pomegranate jelly: remember that the fruit stains clothes and delicate surfaces, so equip yourself with an apron and cutting board. Cut the top part of the fruits 10, discard the cap, and then massage the fruit on the cutting board, rolling it under the palms of your hands: this will soften the pulp, and the seeds will come out more easily 11. Cut the visible four parts where the pulp is and open into wedges 12.

Deseed the pomegranate and collect in a bowl 13. Transfer the seeds to a blender (setting aside a few for decoration) 14, and make a puree. Transfer it to a sieve placed inside a saucepan 15,

this way, you can press the seeds with a spatula, squeezing out more juice 16; you should obtain 11.6 oz; then discard them 17 and turn on the stove, add the sugar and stir 18.

Let it cook for about ten minutes on medium-high heat, stirring occasionally 19. When the syrup is ready, let it cool before pouring it over the 4 glasses 20. Place back in the refrigerator for a couple of hours: the final consistency will be like a thick cream 21.

Meanwhile, grate the white chocolate and collect it in a bowl 22, then slice the small pandoro to obtain 5-6 stars 23. In a non-stick pan, melt the butter over low heat, and add the roughly crumbled cinnamon 24.

Place the pandoro slices 25 and toast them for a moment, raising the temperature slightly: be very careful not to burn the stars. Flip them and continue toasting for a few more moments 26. To garnish the panna cotta with pomegranate jelly, simply add some chopped chocolate in the middle of the jelly 27,

garnish the surface with a few reserved fruit seeds 28, and finally, the pandoro star 29. Plate the individual glasses on small plates and, if desired, garnish with a few rosemary leaves and some currants 30.