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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.
5 from 1 vote
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Prep Time 25 minutes
Inactive Time 4 hours
Total Time 4 hours 25 minutes
Course Desserts
Cuisine Italian
Servings 6 servings
Calories 311 kcal

Ingredients
 

  • 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
US Customary - Metric

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 20gProtein: 4gFat: 29gSaturated Fat: 18gSodium: 135mgPotassium: 127mgSugar: 7gVitamin A: 1166IUVitamin C: 1mgCalcium: 72mg