Pomegranate Panna Cotta

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

Course Dessert

Cuisine Italian

Prep Time 2

Cook Time 5

Total Time 2 5

Servings

Calories 241

Author Janette

Ingredients

½ cup (118 ml) heavy cream
Juice and zest of 1 orange
1 teaspoon granulated sugar
½ teaspoon good vanilla extract
1 ½ cup (354 ml) whole milk cold
1 ¾ teaspoons unflavored powdered gelatin
1 ½ cups (354 ml) pomegranate juice cold
1 ½ teaspoons unflavored powdered gelatin
2 teaspoons granulated sugar
Seeds of 1 pomegranate for garnish

Instructions

To a saucepan add the cream, orange juice and zest over medium heat. Add the sugar and bring to a simmer. Remove from the heat, and 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 4 shot 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 warm gently to bloom the gelatin. Allow to cool slightly, pour back into measuring jug and pour over the set panna cotta. Refrigerate until set.
Garnish with pomegranate seeds.

Notes

High Altitude Note: This recipe was tested at sea level. In high-altitude areas, liquids evaporate faster during heating, which can make the panna cotta too firm. After heating, measure your liquid; if it’s less than 2 cups, add a splash of warm extra cream and stir well to return it to the original volume before chilling.

Nutrition