Ingredients

• 200 g peeled almonds
• 50 g brown sugar
• 50 g almonds with the skin
• 20 g corn starch
• 2 pomegranates
• an orange
• honey
• agar-agar
• pear

For the recipe for «panna cotta with pomegranate juice, soak the peeled almonds in 500 g of water for 2 hours. Then blend the almonds and water. Filter to obtain at least 350 g of almond milk. Dissolve the corn starch in a small bowl with 50 g of almond milk.

Bring the other 300 g of almond milk to a boil with the sugar and 2 orange peels, then add the corn starch and let it thicken for 2 minutes. Pour everything into four bowls and let it cool, then let the «panna cotta set in the refrigerator for 1 hour. Squeeze 2 pomegranates, filter the juice and weigh 125 g. Squeeze the orange, filter the juice and weigh 100 g.

Collect the juices in a saucepan with a teaspoon of agar-agar and one of honey. Bring to a boil, turn off and cool down to room temperature. Pour the juice into the four bowls on top of the clotted panna cotta. Let it rest in the fridge for half an hour. Serve with thin slices of pear, peeled orange wedges and the skinned almonds, cut into fillets.

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