Lychee Panna Cotta with Pomegranate Jelly & Granita

I love pomegranates. But I didn't really experience them until probably 3 years ago. Late bloomer, I know! I love the crunchiness of fresh pomegranate seeds but I also love the tangy kick you get from pomegranate juice.

Tip though, BE PATIENT! I obviously was not and poured in my pomegranate jelly layer before letting the panna cotta fully set, which ultimately led to a mixing of the two. It pays to be patient!
Lychee Panna Cotta with Pomegranate Jelly
Yields:
Original recipe here.

For the panna cotta:
1 can lychees, in syrup
2 tsp. powdered gelatin
1 cup heavy cream
1 cup whole milk
2 tbsn. sugar

For the pomegranate jelly:
1 1/2 tsp. powdered gelatin
1 cup pomegranate juice (I used pomegranate-blueberry)
1/2 cup sugar

Open the can of lychees and pour the lychees and syrup into a food processor. Process until smooth. There will be a lot of bits of lychee flesh and pulp, strain into a measuring cup until you get 1 cup of clear liquid. Place 3 tbsn. cold water in a small bowl and sprinkle the gelatin over the top, let sit while you do the next step. Combine the lychee liquid, cream, milk and sugar in a medium saucepan. Heat on medium, stirring until the sugar is dissolved and it just comes to a boil. Remove the lychee mixture from the heat and add the gelatin. Stir until the gelatin is fully melted and combined. Divide mixture among glasses and refrigerate until set, at least 2 hours.

To make the jelly, place 3 tbsn. of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step. Combine the pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until the sugar is dissolved. Add the gelatin and stir until fully melted and combined. Remove from heat and let cool for about 10 minutes. Pour over the panna cotta and refrigerate until set, about 2 hours.