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