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.
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.
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
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