Sicilian Almond & Honey Panna Cotta with Pomegranate Compote

Ingredients

• 1 1/2 cups heavy cream, full-fat, cold
• 3/4 cup whole milk, cold
• 1 teaspoon almond extract, pure
• 1/3 cup raw honey, sicilian or wildflower preferred
• 2 teaspoons gelatin powder, unflavored
• 3 tablespoons cold water, for blooming gelatin
• 1 cup pomegranate juice, 100% pure, no added sugars
• 3/4 cup pomegranate arils, fresh seeds for garnish
• 1 teaspoon orange zest, fresh
• 2 tablespoons honey, for candying zest
• 1/2 teaspoon extra virgin olive oil, high-quality sicilian
• 1/2 teaspoon vanilla extract, pure
• 1 pinch sea salt, fleur de sel preferred

Instructions

1. 1

   Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit undisturbed for 5 minutes until spongy.

2. 2

   Gently warm cream and milk in a saucepan over low heat (do not boil). Remove from heat and whisk in honey, almond extract, vanilla extract, and sea salt until fully combined.