Fattoush Salad

From Julie Van Rosendaal

2017 Jan/Feb

Tart pomegranate syrup makes a surprising flavour (and colour) contrast to creamy panna cotta.


  • 3 c. half & half or 18% coffee cream
  • 1 pkg. (1 T.) plain gelatin
  • 1/4 c. sugar
  • 1 t. pure vanilla extract
  • 1 c. pomegranate juice
  • 2 T. honey
  • a couple of strips orange zest (optional)
  • pomegranate arils for garnish


Pour about a cup of the cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften. Set the pot over medium heat and stir, without letting the cream boil, until the gelatin is completely dissolved. Add the rest of the cream and the sugar and cook for another 5 minutes, until the sugar is completely dissolved. Remove from heat and stir in the vanilla. Pour the mixture into individual wine glasses, small dishes or ramekins and refrigerate until firm. Meanwhile, simmer the pomegranate juice, honey and orange zest over medium-high heat until it’s reduced by about three quarters, and has the consistency of runny syrup. Refrigerate until well chilled. Pour the chilled syrup over the panna cottas before serving, and top with a few arils.
Serves 6.