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Pomegranate Panna Cotta

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Pomegranate panna cotta is a beautiful make-ahead dessert, and it’s so easy to make with lightly sweetened cream and Greek yogurt.

Image with three custard cups full of creamy white panna cotta desserts topped with fresh pomegranate syrup and seeds.

Think of panna cotta as the little white cotton dress of desserts — basic, but somehow elegant at the same time.

All it needs are some accessories to transform it from a loungy sweatpants-and-Netflix treat to a dessert that’s all dressed up for a party.

This creamy pomegranate panna cotta dessert combines lightly sweetened heavy cream with tangy yogurt.

The dessert is topped with a quick syrup made with pomegranate juice and some sweet crunchy pomegranate seeds.

Image with three custard cups full of creamy white panna cotta desserts topped with fresh pomegranate syrup and seeds.

The combination of tangy sweet-sour pomegranate syrup is a perfect counterpoint to the rich, lightly sweet cream.

It’s really a perfect make-ahead dessert, just want you want to sweeten the end of a simple meal at home or punctuating a night of celebrating with company.

When pomegranates aren’t around, this panna cotta can be adapted to your mood and the season.

How to serve panna cotta:

  • Keep panna cotta covered and refrigerated for up to 5 days.
  • Instead of the pomegranate syrup in the recipe (or in addition to 🙂 ) warm chocolate sauce on the side would be amazing! So would sliced strawberries drizzled with balsamic vinegar or peaches poached in prosecco during the summer.
  • If you’re in casual mode, serve the panna cottas individually right out of their cup. I love them in these simple, plain white ramekins. For a dressier presentation, invert onto serving plates and drizzle the syrup around.
Image with three custard cups full of creamy white panna cotta desserts topped with fresh pomegranate syrup and seeds.

To unmold panna cotta:

  • Pour very hot water into a bowl.
  • Run a thin knife around the edge of the ramekin to loosen from the edges.
  • Dip the bottom of the ramekins into the bowl of water for 10 – 15 seconds, then invert over a serving plate, jiggling until it releases.
Pomegranate Panna Cotta

Pomegranate Panna Cotta

Karen Tedesco
Creamy yogurt panna cottas look impressive but they're so easy to make! These festive pomegranate panna cottas are a silky-smooth dessert to make for fall or winter holidays when pomegranates are in season.
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5 from 1 community review
Prep Time 25 minutes
Inactive Time 4 hours
Total Time 4 hours 25 minutes
Course Desserts
Cuisine Italian
Servings 6 servings


  • 1 packet powdered gelatin (2 1/2 teaspoons)
  • 2 cups (475 ml) heavy cream
  • ½ cup (60 g) confectioner’s sugar
  • ¼ teaspoon fine sea salt
  • ½ cup (100 g) plain whole milk Greek yogurt
  • ½ cup (125 ml) unsweetened pomegranate juice
  • 2 tablespoons (30 g) granulated sugar
  • Fresh pomegranate seeds


  • Lightly coat 6 ½-cup molds or ramekins with neutral-tasting oil or cooking spray.
  • Sprinkle the gelatin over 2 tablespoons of water in a small dish and let stand a few minutes to soften and dissolve.
  • Heat the cream, confectioner’s sugar and salt in a small saucepan over medium heat, stirring to dissolve the sugar. Heat until very warm, but not boiling. Stir in the gelatin until it dissolves.
  • Remove from the heat and add the yogurt. Stir until smoothly incorporated into the cream. Pour the mixture through a mesh strainer into a container with a pouring spout, such as a Pyrex measuring cup. 
  • Pour the cream into the molds, dividing evenly. Cover with plastic wrap and place in the refrigerator to chill and set, at least 4 hours.
  • About an hour before serving, bring the pomegranate juice and granulate sugar to a boil in a small saucepan. Cook until the syrup reduces to the consistency of maple syrup, 10-12 minutes. Cool completely
  • To serve, dip the molds in very hot water for 10-15 seconds (be careful not to submerge). Run a small offset spatula or blade of a small, sharp knife around the edges of the panna cotta, then invert onto plates. Alternatively, you can serve the panna cottas in their cups.
  • Drizzle some pomegranate syrup over the panna cottas and sprinkle with pomegranate seeds.

Karen’s Notes and Tips

  • Make the base recipe them year round, and top with seasonal berries, summer fruit or chocolate sauce
  • Keep the panna cotta in the refrigerator for 3 -5 days until ready to serve. 
Recipe updated September 2018.


Serving: 1g | Calories: 311kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Sodium: 135mg | Potassium: 127mg | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 72mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. This sounds absolutely delicious, and I love reading about the casale where you stayed. It sounds like you had a lovely trip. Your photographs, particularly the one of the pomegranate are absolutely stunning. It is not every day I come across photographs with such visual texture, and such beauty. I always enjoy visiting your site. It looks, as they say, good enough to eat.

  2. Katrina @ Warm Vanilla Sugar says:

    Absolutely stunning photos. This panna cotta is gorgeous!

  3. This looks so good! I wish there were more pomegranate recipes out there.

  4. john@heneedsfood says:

    Absolutely stunning. I love any variety of panna cotta and have never tried it with pomegranate. The next batch I make will definitely be about the pomegranate!