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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. A festive and fun holiday dessert that can be made a day ahead and can sit refrigerated until ready to serve.

3 small glasses of pomegranate panna cotta with spoons

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.  

The panna cotta fancy layering effect is acheived by angling the glass and pouring in the cream mixture and allowing to set with the glass angled (see picture below).

Pouring cream into an angled glass

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.

A single serving of pomegranate panna cotta in a glass

How long does it take 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.

Pomegranate panna cotta decoratively presented in a glass half white and half red
Yield: 8

Pomegranate Panna Cotta

Pomegranate panna cotta layered with white on the bottom and red on top

Pomegranate panna cotta is an easy, yet striking dessert layered with orange infused panna cotta with a pomegranate juice topping.

Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 cup (118 ml) heavy cream
  • Juice and zest of 1 orange
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon good vanilla extract
  • 1 1/2 cups (354 ml) whole milk
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups (354 ml) pomegranate juice
  • 1 tablespoon powdered gelatin
  • 2 teaspoons granulated sugar
  • Seeds of 1 pomegranate, for garnish

Instructions

  1. 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.
  2. 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.
  3. Divide the mixture between glasses, tilted in a empty egg carton or muffin tin. Refrigerate until set at least 2 hours, overnight is best.
  4. 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.
  5. Garnish with pomegranate seeds.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 241Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 149mgCarbohydrates 45gFiber 4gSugar 34gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Dessert
 

Lemon Panna Cotta with Raspberry Sauce

Lemon panna cotta with raspberry sauce. Creamy and sweet, this is an easy dessert that can be made ahead, refrigerated and served when you're ready for dessert.