Description
A silky-smooth Italian dessert infused with vanilla and layered with bright, tangy pomegranate jelly. This elegant panna cotta is easy to prepare in advance, featuring a creamy base and a refreshing fruity topping, perfect for special occasions or a delightful treat.
Ingredients
Panna Cotta:
- 1 cup heavy cream
- 1 cup whole milk
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 packet (2 ½ tsp) gelatin
- 2 tbsp cold water
Pomegranate Layer:
- 1 cup pomegranate juice
- 1 tbsp sugar
- 1 tsp gelatin
Instructions
- Bloom Gelatin for Panna Cotta: Sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes until it softens and absorbs the liquid.
- Heat Cream Mixture: In a saucepan, heat 1 cup heavy cream, 1 cup whole milk, and ¼ cup sugar over medium heat until the mixture is steaming but not boiling.
- Dissolve Gelatin and Add Vanilla: Remove the cream mixture from heat, stir in the bloomed gelatin and 1 teaspoon vanilla extract until completely dissolved and smooth.
- Chill Panna Cotta Base: Pour the mixture evenly into serving glasses or molds and refrigerate for about 2 hours until set but still slightly soft.
- Bloom Gelatin for Pomegranate Layer: Sprinkle 1 teaspoon gelatin over a small amount of cold water to bloom for a few minutes while preparing the juice.
- Prepare Pomegranate Jelly: Heat 1 cup pomegranate juice with 1 tablespoon sugar until warm, then stir in the bloomed gelatin until fully dissolved; cool slightly.
- Layer Pomegranate Jelly: Gently pour the slightly cooled pomegranate gelatin mixture over the set panna cotta layer in the glasses.
- Final Chill: Refrigerate the assembled dessert for an additional 2 hours until the pomegranate layer is fully set.
Notes
- Garnish with fresh pomegranate seeds before serving for a burst of color and texture.
- This dessert can be made up to 2 days in advance, making it ideal for entertaining.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
