This recipe for Pomegranate Panna Cotta is the last in the series that I developed for Whole Foods using Clover Stornetta Non-GMO products. I have to say it has been creamy good fun working with both companies.
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 makes it 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 opted to use a non-sweetens pomegranate juice as I wanted the tartness of the pomegranate to blend with the creamy vanilla base. As well I never over sweetened my panna cottas as I do not like an overly sugary dessert. I used fresh pomegranate seeds as a texture-rich garnish. Since this recipe is ultimately easy to make, you still have time to add this elegant but simple dessert to your holiday menu.
As a reminder and to help spread the word about Clover Stornetta’s Non-GMO products, they are hosting a very fun photo contest. From now until the end of December 31, 2013, you can enter a photo, capturing a moment when you were enjoying a Clover Stornetta product. All you have to do is snap a photo, then tag it with the hashtag #cloverlover and share it on your favorite social media platforms such as Instagram, Facebook or Twitter. There are two categories you can enter your photo in, they are:
- Favorite holiday recipe using Clover products
- Your favorite holiday moment
Your photos will be collected and judged by teams from Whole Foods Market®, Clover Stornetta Farms, the Culinary Institute of America, Sweet Bar Bakery and US. The creamy delicious prizes are:
• The Grand Prize winner in each category will receive coupons for a year’s supply of Clover products and a Clover gift bag!
• Three runners-up in each category will receive a Clover gift bag.
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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 (1 ounce each)
7 tablespoons warm water
1 1/3 cup pomegranate juice (unsweetened)
3 teaspoons gelatin
fresh pomegranate seeds
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 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.