5 dl whipping cream
1 tsp ground cardamom
1 dl Dansukker Jelly Sugar Multi
4 slices of fresh or tinned pineapple
Seeds of 1 pomegranate
1 dl pineapple juice
1 dl water
2 dl Dansukker Jelly Sugar Multi
Combine the cream, cardamom and jelly sugar in a saucepan. Bring to the boil and simmer for 30 seconds. Pour into decorative glasses or bowls. Refrigerate until set. Slice the pineapple into pieces and mix with the pomegranate seeds. Spread the mixture onto the pannacotta. Combine the juice, water and jelly sugar in a saucepan. Bring to the boil and simmer for 30 seconds. Allow to cool a little before spooning over the fruit. Refrigerate until serving.
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