Vanilla Panna Cotta with Pomegranate Sauce

Panna Cotta one of my favorite desserts. Many times in the US I have been disappointed when ordering Panna Cotta. When it arrives and looks like milk jello there is a big problem!!! My recipe is adapted from a small little restaurant that I visited in Naples. The panna cotta was so delicious that I asked “please let me  talk to the chef”. The chef was so kind to write the recipe in Italian on a bar napkin! Since then I have adapted the recipe into many different flavor profiles. My latest is a fall version with pomegranate sauce. ENJOY!

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Vanilla Panna Cotta with Pomegranate Sauce

Super creamy and delicious panna cotta that is so easy to make.

  • Author: Chef Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours
  • Yield: 6 - 8
  • Category: Dessert
  • Cuisine: Italian

Ingredients

Panna Cotta

1/4 cup water

2 tsp unflavored gelatin

2 1/4 cup heavy whipping cream

1/2 cup sugar

8oz mascarpone (room temp)

1 teaspoon vanilla

Pomegranate Sauce

2 cups pomegranate juice

1 – 2 tablespoons ginger juice *

1/3 cup sugar

1/2 cup fresh pomegranate seeds

Instructions

Panna Cotta

Put water in a small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Place cream, sugar and vanilla in a heavy medium sauce pan. Bring to medium high heat then let simmer until sugar dissolves. Remove pan from heat, add the gelatin and whisk until dissolved. Let cool for a few minutes. Whisk in the room temperature mascarpone cheese until everything is creamy & blended.

Ladle into containers. Small martini glasses, ramekins, mason jars. Be creative. Refrigerate 4 hours. Garnish with pomegranate sauce & fresh pomegranate seeds.

Pomegranate Glaze

2 cups pomegranate juice

1 – 2 tablespoons ginger juice *

1/3 cup sugar

1/2 cup fresh pomegranate seeds

Combine the pomegranate juice, ginger and sugar in a sauce pan

and cook over high heat until reduced to 1/2 cup. Let cool and

add the pomegranate seeds.

* To make ginger juice, peel ginger and grate on a box grater. Place ginger in a piece of cheesecloth and squeeze out juice into a small bowl.

Notes

It is very important to have your mascarpone cheese at room temperature. This makes it very soft and creamy and easy to whisk into the warm cream.

Keywords: #pannacotta #pomegranate #dessert