Panna Cotta with Pomegranate Syrup

In a small bowl, mix 3 tablespoons of the pomegranate juice with the gelatin and let the mixture stand for 10 minutes. Put the remaining juice, the sugar and the orange zest (without the white parts of the fruit) into a small saucepan, place over low heat and stir until the sugar melts. Then boil for another 10 minutes, until the liquid reduces. Remove the pan from the heat.

Remove the orange zest, pour 1/2 cup of the syrup into a separate container (it will be needed for drizzling).

While the syrup is still hot, add the gelatin to it and stir until it dissolves completely. Pour in the orange juice, the cream and the yogurt. Stir and divide the mixture into suitable molds. Refrigerate them for 1 night.

Before serving, remove the dessert from the cups by first dipping them in hot water for a few seconds. Place the panna cotta on a plate and drizzle with the sauce.