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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

Ingredients:

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

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 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.

Serve.

Eat.

More Panna Cotta Recipes

Pumpkin Panna Cotta

Creamiest Panna Cotta (gelatin free)

Coffee Panna Cotta

 

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Rania

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

Gracegclef

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 :)

julianne

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

admin

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. https://chezus.com/2010/01/24/vanilla-bean-buttermilk-panna-cotta-passion-fruit-gelee/

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?

El

Tuesday 24th of December 2013

What a gorgeous recipe. Happy Christmas to you both!

admin

Wednesday 25th of December 2013

Happy Holidays to you and yours El!!!