Lively Vanilla Panna Cotta with Pomegranate Granita and Cherries

This vibrant vanilla panna cotta is the ideal light dessert for spring gatherings. It's a delightful way to end any dinner party.

Ingredients

Granita Preparation:

Make this in advance, as it requires at least 6 hours to freeze.

• 2 cups pomegranate juice
• 3 tablespoons sugar

Panna Cotta Ingredients:

• 3 sheets of gelatin
• 4 cups heavy cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla bean puree or half a vanilla bean, split
• Pinch of salt
• Amarena cherries (Italian cherries in brandy, available at specialty stores)

Directions

Granita Instructions:

1. Mix the pomegranate juice and sugar in a metal or glass dish.
2. Freeze for about an hour, then stir to break up ice crystals. Repeat the freezing and stirring process every few hours until the mixture is light and fluffy. You can store this granita in the freezer for up to 2 months; just scrape it again before serving.

Panna Cotta Instructions:

1. Soften the gelatin in ice water.
2. In a heavy-bottomed pot, heat the cream, sugar, vanilla, and salt over medium heat until tiny bubbles form at the edges (about 5 minutes).
3. Remove excess water from the gelatin and add it to the cream mixture.
4. Whisk thoroughly to ensure the gelatin dissolves completely.
5. Transfer the mixture to a bowl set over ice, stirring occasionally until it thickens and cools, about 30 minutes.