PANNA COTTA

Soak gelatin in 4 cups cold water for 5 minutes

Remove sheets from water and squeeze out excess water

Combine pomegranate juice, pomegranate seeds, sugar, honey, vanilla bean, cardamom pods, and ginger in a saucepan and bring to a boil

Add the cream, reduce the heat to a simmer, and cook for 10 minutes

Remove and discard vanilla bean, cardamom pods, and ginger. Whisk in gelatin and yogurt.

Divide the custard among twelve 4-ounce ramekins, and cover in plastic wrap.

Refrigerate until set, about 4 hours. Serve with dollop of basil jelly in center of each panna cotta

BASIL JELLY

Soak gelatin in 3 cups cold water for 5 minutes.

Remove sheets from the water and squeeze out excess water

Boil 2 cups of water in small saucepan

Add lemon juice, honey, and sugar. Reduce heat to simmer and cook until sugar dissolves, about 2 minutes.

Add basil and Thai basil, and simmer for 30 seconds.

Transfer mixture to blender, and puree until smooth

Pour basil mixture into a bowl, add gelatin, and mix until gelatin is dissolved

Cover with plastic wrap, refrigerate until set, about 3 hours.