150g caster sugar
985g pouring cream
1 vanilla pod, split, seeds removed
5g ground all spice
5g ground star anise
5g ground cinnamon
8g gelatine leaves (softened in cold water)
2 pomegranates, seeded
¼ cup chopped pistachios
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the sugar, cream, vanilla pod, all-spice, star anise and cinnamon to the boil. Remove from heat and stir through the gelatine leaves. Allow to infuse for at least 20 minutes, stirring occasionally. Strain through fine sieve. Pour among five clean glasses and place in the fridge to set.
Reserve 25 pomegranate seeds. Squash the remaining seeds from the pomegranate and reserve the juice.
Drizzle panna cotta with pomegranate juice. Scatter over the remaining seeds and pistachio to serve.