The secret to making this a really sensational dessert is to make sure that you arrange the fruit well on the bottom of the ramekins (which becomes the top when you serve) and to be very very careful when you put the first layer of juice over the fruit so that you don't destroy the arrangement. You can use any combination of fruit and juice that you like, canned fruits actually work really well, but make sure you buy fruit in juice and not fruit in syrup, which is basically fruit in sugar and water.
2 Envelope of unflavoured gelatin 3 cups of fat free evaporated milk 1/4 cup of granulated sugar or splenda 1 Vanilla Bean or 2 teaspoons vanilla extract 1 cup sliced fresh strawberries 1/2 cup pomegranate juice
Method
spray four ramekins with cooking spray and arrange the sliced strawberries between the four. Sprinkle 2 teaspoon of gelatin over 1/4 cup pf pomegranate juice to soften. Put the rest of the juice is a small saucepan and bring to a boil. Combine the heated juice with the juice and softened gelatin. Strain and pour gently over the sliced strawberries. Refrigerate for at least three hours.
In a small bowl sprinkle the rest of the gelatin over 1/4 cup of skim milk. Put the remainder of the skim milk, the sugar and the vanilla in a saucepan and bring to a boil. Spoon the milk mixture over the set gelatin and refrigerate for at least three hours of overnight. To remove the panna cotta from the ramekins carefully dip the ramekins in warm water and then run a knife around the edges. Place a plate on the bottom of the ramekin and invert to unmould the dessert. Serve immediately.
