Pomma-Panna Cotta

from ButterYum
makes 6-8 servings


Panna Cotta Layer:

  • 2 tablespoons water
  • 1 1/4 teaspoon gelatin
  • 2 cups heavy cream
  • 1 1/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar

Pomegranate Layer:

  • 1 1/2 teaspoon unflavored gelatin
  • 1/4 cup boiling water
  • 1 cup pomegranate juice
  • 1 teaspoon sugar
  • fresh pomegranate seeds for garnish


To make panna cotta layer:

  1. In a small bowl, sprinkle gelatin over water and allow the gelatin to soften for 10 minutes. 
  2. In a medium heavy-bottomed saucepan, heat milk, cream, and sugar together just until it starts to boil. 
  3. Remove from heat and add the softened gelatin mixture; stir until completely dissolved. 
  4. Stir in vanilla and distribute evenly into serving dishes. 
  5. Chill for 3 hours before making the pomegranate layer.

To make pomegranate layer:

  1. Bring water to a boil; add gelatin and sugar; stir to dissolve completely. 
  2. Add pomegranate juice; cool mixture for 15 minutes before pouring on top of panna cotta layer. 
  3. Chill for another 3 hours. 
  4. Garnish with fresh pomegranate seeds and serve.

Note: If using bottled pomegranate juice, don't shake the bottle - the sediment that settles at the bottom of the bottle can make the juice cloudy.  Also, don't be tempted to unmold this panna cotta recipe - it's very soft and is supposed to be served in a pretty glass.