Make the jelly first by placing the gelatine and water in a bowl and letting it stand for 5 minutes. Place the rubies, sugar and juice in a saucepan over medium heat, stirring until the sugar dissolves. Add the gelatine mixture and heat gently for a minute or until the gelatine has dissolved, but do not boil. Pour equal amounts of the jelly into 6 lightly greased moulds and place in the fridge for 1 hour or until just set.

For the panna cotta, soak the gelatine leaves in cold water until soft. In a saucepan, scald the cream and the caster sugar and NOMU Vanilla Paste, stirring to distribute the paste. Drain the leaves, squeezing to remove excess liquid, and add to the cream, stirring until dissolved. Carefully pour the cream mixture into the moulds over the back of a spoon so that you don’t disturb the jelly. Place in the fridge for at least 4 hours or overnight to set.

To un-mould the panna cotta, dip the moulds quickly into hot water and immediately turn them upside down onto serving plates to release the dessert. Dress with extra pomegranate rubies.

Tips: 

• You can omit the pomegranate jelly layer and serve the vanilla panna cotta on its own, with fresh fruit or a summer berry coulis.
• You may substitute the leaf gelatine with powdered gelatine as follows: 1 tsp powdered gelatine = 1 leaf of gelatine. Simply add the powdered gelatine to the cream mixture in the saucepan and stir to dissolve as above. Scald, do not boil.
• To make white or dark chocolate panna cotta, pour half the hot cream over 200g finely chopped good quality white or dark chocolate and stir to melt before adding it to the remaining cream.