Recipe: Pomegranate Panna Cotta on a Gingerbread Cake

Photo by Lauren Wemischner

This week on the Market Report, Laura Avery interviews  Robert Wemischner, food writer and baking and pastry instructor at Los Angeles Trade Technical College.His latest book is The Dessert Architect.

This season, Robert has been using pomegranates in a Pomegranate Panna Cotta on a Gingerbread Cake. Read below for the recipe.