I have a fancy dessert idea for you: pomegranate panna cotta. It looks fancy, but it’s actually a lot easier than you think. The contrasting colors of red and white make it a festive dessert for the holidays too. Do you love ordering panna cotta at restaurants, but have yet to make it at home? It’s one of those dessert that once you make it at home and see how easy it is, you’ll want to make it at home all the time.
My sister Becky loves to cook, and she made these for a Christmas party this month, and I was in love! Here’s her version of the same recipe made in reverse with the pomegranate jelly on top. I first shared this picture on Instagram.
This set of dessert parfait glasses really make the presentation of this dessert so cute! You can also try doing a tilted layer by letting the bottom layer set in a tilt (see image below) using an empty egg carton upside down like this.
Are you familiar with this trick for how to peel a pomegranate with no mess? Watch the video for the basic how to.
Here’s the recipe line up for the pomegranate jelly, plus one more bottle of POM – pomegranate juice.
And here are the ingredients for the coconut vanilla bean panna cotta layer.
It’s so fun to see all the little seeds from the inside of the vanilla bean.
Here’s the recipe:
- Pomegranate Jelly
- 1 packet unflavored gelatin
- 2 cups Pom pomegranate juice
- 2 teaspoons sugar
- Coconut Vanilla Bean Panna Cotta
- 3 cups coconut milk
- 1 cup heavy cream
- 1 cup sugar
- 1 vanilla bean, split and seeded
- 2 packets unflavored gelatin
- To make the pomegranate jelly:
- In medium-sized bowl stir together the unflavored gelatin with ¼ cup boiling water until gelatin is dissolved. Add juice and sugar to dissolved gelatin. Stir until well combined and sugar is dissolved.
- Pass pomegranate mixture through a fine mesh sieve into pourable container. Carefully pour into the glass serving jars and let set in the fridge for 3 hours.
- To make the white panna cotta layer:
- Fill a small bowl with ¼ cup cold water and sprinkle the packets of gelatin over water and allow the gelatin to bloom and soften for 5 to 10 minutes.
- In a medium saucepan, bring coconut milk, cream, sugar, vanilla bean and seeds just to the boil, over medium heat, stirring until the sugar is dissolved. Add the softened gelatin to the cream mixture; whisk until the gelatin is completely dissolved.
- Again pass mixture through a fine mesh sieve into a pourable container. Pour carefully over the pomegranate layer and let set in the fridge for 3 hours or overnight, gently covered.
- Serve and garnish with fresh pomegranate seeds.
I’m excited for you to make it!
recipe adapted from Grace’s Sweet Life
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*OPD 12/22/15 – 12/12/16 sharing again while pomegranates are in season!