Pomegranate Panna Cotta makes a perfect set dessert that can be made in advance and refrigerated for use the next day. The freshness of pomegranates spiced with nutmeg bring in a festive cheer. The vibrant colour is a mood lifter and makes for a cheerful dessert after any meal.
Traditionally, panna cotta is made with heavy cream and gelatine. Here, I have tried to cut down on the calories to some extent and tried to use readily available pantry ingredients. I felt fresh cream is more commonly available in every household as compared to heavy cream. Unless you are into baking or making ice creams; chances are you don’t have it readily available.
What you see here is a layered panna cotta with vanilla & pomegranate flavours.
Fresh cream mixed with milk, vanilla essence/extract, sugar, and gelatine form the core of the vanilla layer.
Pomegranate juice along with sugar (optional), nutmeg powder, and gelatine form the vibrant top layer.
This recipe is versatile and the Poonamallee in the top layer can be substituted with any other fruits such as orange, cherry, strawberry, etc.
Pomegranate Panna Cotta Recipe
1 Cup = 240 ml
- For vanilla layer
- Whole fat milk – 1/2 cup
- Gelatine – 1 tbsp
- Fresh cream – 1-1/2 cup
- Sugar – 1/3 cup
- Vanilla extract/ essence – 1/2 tsp
- For pomegranate layer
- Pomegranate juice – 1-1/2 cup
- Sugar – 2 tsp
- Gelatine – 1 tbsp
- Nutmeg powder – 1/4 tsp
- For garnishing
- A few pomegranate arils
1) For vanilla layer: Take whole fat milk (at room temperature) in a bowl.
2) Sprinkle gelatine powder/crystals over it. Let it rest for about 5 minutes.
3) Add fresh cream and sugar to a saucepan. Cook on low heat until all the sugar dissolves and the mixture begins bubbling.
4) Add vanilla extract/essence.
5) Add the bloomed gelatine along with the milk. Stir well until gelatine melts completely and is incorporated well without any lumps. Turn off heat.
6) For inclined layering of both the flavours, place the shot glasses inclined in an egg carton/ muffin pan/ individual bowls placed in a tray.
7) Gently pour the vanilla panna cotta mixture halfway.
8) Refrigerate for about 1-2 hours so that it is well set.
1) For pomegranate layer: Add pomegranate juice, sugar, nutmeg powder, and gelatine to a sauce pan.
2) Cook on low heat until all the ingredients are incorporated well and the mixture begins bubbling. Turn off heat.
3) Cool down to room temperature.
4) Remove the shot glasses from the fridge. Ensure that the vanilla later is well set. Stand them upright. Fill them up with the pomegranate panna cotta mix.
5) Referigerate for 1 hour or until well set.
6) Serve chilled garnished with pomegranate arils.
If you happen to try this Pomegranate Panna Cotta Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on
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