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Panna cotta with pomegranate jelly

17/11/2023

Panna cotta is a classic Italian spoon dessert that is very simple to prepare. The combination with pomegranate jelly not only adds a pleasant contrast of colors but also a slightly tart taste that balances the sweetness of the panna cotta. Here is the recipe for you.

Ingredients

For the panna cotta:

  • 500 ml of fresh cream
  • 100 g of sugar
  • 1 vanilla pod or a teaspoon of vanilla extract
  • 12 g of sheet gelatin (about 6 sheets) or 2 teaspoons of powdered gelatin

For the pomegranate jelly:

  • 350 ml of pomegranate juice (you can squeeze it yourself from pomegranates or buy it ready-made)
  • 50 g of sugar
  • 8 g of sheet gelatin (about 4 sheets) or 1 and a half teaspoons of powdered gelatin

Preparation

  1. Start by placing the gelatin sheets in cold water for about 10 minutes so they soften.

  2. Meanwhile, pour the cream into a saucepan and add the sugar. If you’re using a vanilla pod, split it lengthwise and scrape the inner seeds to add to the cream, then put the pod in as well. Bring almost to a boil over medium heat, stirring frequently to dissolve the sugar well.

  3. Once the cream is warm and the sugar has dissolved, remove the vanilla pod if used, and add the well-squeezed gelatin sheets (or powdered gelatin) stirring well until completely dissolved.

  4. Pour the mixture into your preferred panna cotta containers, which can be molds, glasses, or cups, then let cool to room temperature and transfer to the refrigerator for at least 4 hours, but preferably overnight.

  5. To prepare the pomegranate jelly, put the gelatin sheets into cold water again for 10 minutes.

  6. Heat the pomegranate juice with the sugar in a small saucepan until the sugar is completely dissolved. There is no need to bring it to a boil.

  7. Squeeze the gelatin sheets and add them to the warm pomegranate juice, stirring until completely dissolved.

  8. Allow the pomegranate juice to cool to room temperature, then gently pour over the set panna cotta.

  9. Put back in the refrigerator and let the jelly solidify completely, it will take about 2 hours.

Once the pomegranate jelly is well solidified, your panna cotta is ready to be served. If you like, you can add fresh pomegranate arils to decorate and add a touch of freshness.

Curiosity

Panna cotta, which literally means “cooked cream”, originates from the Piedmont region in northern Italy but is now appreciated all over the world. Its variations can range infinitely, adapting to tastes and seasonal ingredients.