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, and it’s 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
Yield 6 servings
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.
Or, 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.
- 1 packet powdered gelatin (2 1/2 teaspoons)
- 2 cups heavy cream
- 1/2 cup confectioner's sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup unsweetened pomegranate juice
- 2 tablespoons granulated sugar
- Fresh pomegranate seeds
- Lightly coat 6 x 1/2-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, serve the panna cottas in their cups.
- Drizzle some pomegranate syrup over the panna cottas and sprinkle with pomegranate seeds.
Recipe updated September 2018.