Sicilian Almond & Honey Panna Cotta with Pomegranate Compote

Ingredients

• 1.5 cups Heavy cream, full-fat, cold
• 0.75 cup Whole milk, cold
• 1 teaspoon Almond extract, pure
• 0.33 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
• 0.75 cup Pomegranate arils, fresh seeds for garnish
• 1 teaspoon Orange zest, fresh
• 2 tablespoons Honey, for candying zest
• 0.5 teaspoon Extra virgin olive oil, high-quality Sicilian
• 0.5 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.