List of Ingredients
- 12 OZ. of Italian 00 flour
- 1 CUP of butter
- powdered sugar
- 1 CUP of almond flour
- baking powder
- 1 of egg
- 1 of egg yolk
- Ground cinnamon
- Vanilla bean pod
- Lemon
- Salt
- 14 OZ. of cream
- 7 OZ. of milk
- granulated sugar
- 8 of egg yolks
- tonka bean
- 5 OZ. of pomegranate juice
- granulated sugar
- 1 TSP. of gelatin
- Pomegranate seeds
Method
Mix the butter with the powdered sugar, a pinch of salt, a pinch of cinnamon, the seeds from the vanilla bean pod, and the zest of 1/2 a lemon; add in the egg and the egg yolk, and finally the flours and the baking powder. Knead until you obtain a firm dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.
For the cream filling: Mix the milk with the cream and bring to a boil. Beat the egg yolks with the sugar and add in some grated tonka bean, then add in the milk and cream and combine well. Roll out the shortcrust pastry and use it to line a round baking dish (9-inch diameter), perforate the bottom with a fork, cover with a sheet of parchment paper, fill with dried beans, and bake at 350°F for 20 minutes. Remove the crust from the oven, discard the paper and the beans, and bake again for another 3-4 minutes. Fill the crust with the panna cotta and bake for another 45 minutes. Let it cool, then carefully remove it from the pan.
For the gelatin: Soak the gelatin sheets in cold water. Bring 1/3 cup of water to a boil with the pomegranate juice and the sugar; as soon as it comes to a boil, remove it from the heat, add in the drained gelatin, and stir well to let it melt; let it cool. Pour the gelatin on top of the pie; after a few minutes, sprinkle with the pomegranate seeds. Let it set completely before serving.