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.
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.