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Pomegranate Panna Cotta

Pomegranate Panna Cotta

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This is the last recipe that I developed for Whole Food and Clover Stornetta using their new Non GMO Products.  I may have saved the best for last with this creamy Pomegranate Panna Cotta.  

Pomegranate Panna Cotta

Panna Cotta is one of those fall back on desserts when I need something sweet to serve after dinner.  Being that most of the ingredients can be considered a staple, it is easy to whip up the morning of a dinner party or even the day before serving.  I like to think of the base of a panna cotta as the canvas, and the flavoring comes by way of using different toppings or gelée as the finishing touch.

For this holiday-inspired panna cotta, I decided to use a non-sweetened pomegranate juice as I wanted the tartness of the pomegranate to blend with the creamy vanilla base.  I tend to never over sweetened my panna cotta recipes as I do not like an overly sugary dessert so the addition of the tartness was a welcome addition.  

I used fresh pomegranate seeds as a texture-rich garnish.  This recipe is very simple to make, so you still have time to add this elegant dessert to your holiday menu planning. 


Pomegranate Panna Cotta


Recipe:  Pomegranate Panna Cotta


2 cups clover organic heavy cream
2 cups clover organic whole milk or buttermilk can be used
1/2 cup sugar
2 vanilla beans split in half
2 packets gelatin (.25 ounce each – almost 2 1/2 teaspoons per packet)
7 tablespoons warm water

1 1/3 cup pomegranate juice (unsweetened)
3 teaspoons gelatin – 1 packet + a little more from another packet
fresh pomegranate seeds

How To:

Place the heavy cream, whole milk, sugar and vanilla beans in a heavy-bottomed saucepan.  Bring the milk to a boil, then remove from the heat.  Set aside.

In a small bowl pour in the warm water and sprinkle the 2 packets of gelatin over the top.  Set aside until softened;  about 7 minutes.

Whisk a small amount of the hot cream mixture into the gelatin, and whisk until mixed well.

Strain in the rest of the hot milk and whisk until completely mixed.

Pour into 8 serving glasses, about 3/4 full.

Place in the refrigerator until set, about 1 1/2 hours.

Gently warm the pomegranate juice over medium heat, just until warm to touch.  Remove from the heat.

Pour 1/4 cup of the juice into a mixing bowl and sprinkle the gelatin over the top.  Mix well with a small whisk until dissolved.

Whisk in the rest of the pomegranate juice.

Let sit for 15 minutes.  Then gently pour over the tops of each pannacotta.

Place back into the refrigerator until set;  about 2 hours.

Garnish with some fresh pomegranate seeds.



More Panna Cotta Recipes

Pumpkin Panna Cotta

Creamiest Panna Cotta (gelatin free)

Coffee Panna Cotta


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Friday 7th of January 2022

The packets of gelatin I had (Knox) were 1/4 oz. each (they came in a box of 4 with the box's net weight at 1oz.). Therefore, your recipe would require 8 of the 1/4oz. Packets (two 1oz. boxes).

I stopped at 6 packets, as it felt a bit extreme. But now that I've finished making them and they still came out very hard, I'm wondering... Should the recipe say two 1/4 oz. Packets instead?

Denise Woodward

Sunday 9th of January 2022

Hello Katie - Sorry for the confusion. You are correct on the measurements of the packets of gelatin, and 6 would be way too much. The base of the panna cotta uses - 2 packets gelatin (.25 ounce each - almost 2 1/2 teaspoons per packet), and the pomegranate topping uses 3 teaspoons which is 1 packet plus a little more from another packet. I hope this helps, and that you give it another try as it is really good.

Denise Woodward

Sunday 9th of January 2022

Hi Katie -

Sorry for the confusion for you, and you are correct more than 6 packets would be too much. I just looked at the packets I use and the measurements are the same as what you used. The panna cotta base uses - 2 packets gelatin (.25 ounce each - almost 2 1/2 teaspoons per packet) and the pomegranate topping uses the 3 teaspoons which is 1 packet plus a little more of another.


Sunday 28th of October 2018

Loved the recipe!!! Delicious!!! But when I left it out of fridge the pomegranate got watery, should I have added more gelatin?

Denise Woodward

Wednesday 31st of October 2018

Hello Rania - that is strange that the recipe got watery. Jello does soften a bit when left out. How long did you leave it out for? I have not tried adding a little more gelatin but that could work. I am glad you liked it! ~ Denise


Friday 10th of January 2014

Just made this for my cooking club! Came out beautifully! I infused a cinnamon stick into the milk and used 1 tsp pure vanilla extract instead of the vanilla beans. Thank you for this recipe! Lovely and delicious!

Nutmeg Nanny

Friday 27th of December 2013

Mmmm I love pomegranate! This looks divine :)


Tuesday 24th of December 2013

Hi, So I made this dessert today for my family and it has great flavor, but I was wondering is it supposed to be chewy, hard. I also made mine with passion fruit, since we are from Brazil. It was so yummy. Thanks


Wednesday 25th of December 2013

Happy Holidays Julianne! I am so happy you enjoyed it. I have a version I make with passion fruit as well. We love passion fruit but it is hard to find in our area.

The panna cotta should have come out creamy. The topping is a bit firmer; I tried making it with less gelatin but it did not get firm enough. It could be the type you used? Was it powder or leaf?