Pomegranate Panna Cotta is an easy, yet striking dessert. Creamy, orange flavored chilled cream is layered with a pomegranate jello and served in individual glasses.
We have a very seasonal red and white theme today with a beautiful holiday dessert that is festive and lovely individual desserts to serve at a holiday party or dinner or even Valentine’s Day.
If you’re entertaining this holiday season. wow your holiday guests with this pomegranate panna cotta (Italian for cooked cream) with it’s impressive presentation. This dessert can be made a day ahead and can sit refrigerated until ready to serve.
This dessert gets its fancy look by angling the glass and pouring in the cream mixture and allowing to set with the glass angled. Pomegranate juice with gelatin is then added on top of the set panna cotta, garnish with a couple of pomegranate seeds and that’s it.
Any type of glasses can be used, I used 4″ x 1 1/2″ shot glasses which hold 2.5 ounces/1/3 cup of liquid. You don’t have to angle them to let the panna cotta set, it will be just as pretty if you leave the glasses on a flat surface. I used my trusty milk jug to pour the cream mixture into the glasses which helps.
How long does it take pomegranate panna cotta to set?
The panna cotta mix is poured into shot glasses and refrigerated for at least 2 hours. The pomegranate topping is poured on top of the set panna cotta then refrigerated for another 2 hours until set.
If you’ve tried this Pomegranate Panna Cotta or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Pomegranate panna cotta is an easy, yet striking dessert layered with orange infused panna cotta with a pomegranate juice topping.
Prep Time2 hours
Cook Time5 minutes
Total Time2 hours5 minutes
1/2 cup (68 grams) heavy cream
Juice and zest of 1 orange
1 teaspoon granulated sugar
1/2 teaspoon good vanilla extract
1 1/2 cups (192 grams) whole milk
1 teaspoon powdered gelatin
1 1/2 cups (192 grams) pomegranate juice
1 tablespoon powdered gelatin
2 teaspoons granulated sugar
1 pomegranate for seeds, to garnish
To a saucepan add the cream, orange juice and rind over medium heat. Add the sugar and bring to a simmer. Add the vanilla and stir.
To a small bowl, add the milk and sprinkle on the gelatin. Allow to soften about 5 minutes. Stir the milk and gelatin into the cream until dissolved.
Divide the mixture between glasses, tilted in a empty egg carton or muffin tin. Refrigerate until set at least 2 hours, overnight is best.
Meanwhile, add 1 tablespoon gelatin to pomegranate juice and allow to dissolve for 5 minutes in a measuring jug. Add to a saucepan with sugar and bring to a simmer. Allow to cool slightly, pour back into measuring jug and pour over the set panna cotta. Refrigerate until set.