Vanilla Panna Cotta with Pomegranate Jelly

This is probably the most complicated recipe I’ve made in a long time, not only because it takes time, but because the ingredients are hard to find in United States local grocery stores. Luckily, Whole Foods came to my rescue!

I found this online while hunting for a Christmas dessert for my parents. It was so unique and so gorgeous, I couldn’t resist! Also, since the dinner included pomegranates, I figure it would be nice way to tie in the end of the meal.

To check out the rest of the dinner, click on the links below:

The original recipe is measured in metric amounts, so I adjusted the recipe for us Americans 😉

INGREDIENTS (Panna Cotta)

  • 1 packet gelatin
    (1/4 ounce, 7 grams, 1 Tablespoon, or the equivalent of four sheets of leaf gelatin)
  • 3/4 cup (6 oz) whole milk
  • 1 vanilla pod
  • 1/4 (20 g) cup sugar
  • 3/4 cup (6 oz) Devonshire double cream <– Tough to find. Check Whole Foods.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

INGREDIENTS (Pomegranate Jelly)

  • 2 pomegranates (8 oz of pomegranate juice)
  • 1 Tablespoon sugar (you can use more or less sugar)
  • 1/2 gelatin packet
    (1/8 ounce, 3.5 grams, 1/2 Tablespoon, or the equivalent of two sheets of leaf gelatin)
  • 1 teaspoon lemon juice
  • pomegranate seeds (for decoration)

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

PREPARATION

STEP 1: Soak gelatin in cold water.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 2: Place milk, cream, vanilla pod, and sugar into a saucepan and slowly bring to a simmer (low or medium-low heat, you don’t want it to burn)

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 3: Remove vanilla pod and remove saucepan from heat. You should have a nice even consistency.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 4: Use a paper towel or coffee filter to squeeze the water out of the gelatin.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 5: Add gelatin to hot liquid and stir quickly until all of the gelatin has dissolved.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 6: Leave to cool (stir occasionally to keep from setting too soon). When panna cotta starts to set (room temperature), stir once more and pour into prepared glasses. Place in fridge and let set while you prepare the pomegranate jelly.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 7: Place the sugar, lemon juice, pomegranate seeds from 2 fruits or pomegranate juice into pan and cover on low heat. Bring to simmer or boil until pomegranate seeds will release their juice.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 8: While pomegranate mixture is heating, soak gelatin in cold water.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 9: Sieve juice from pomegranate seeds.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 10: Squeeze water out of gelatin and then add the 1/2 pack of gelatin to hot pomegranate juice mixture. Stir in until gelatin has dissolved.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 11: Leave juice to cool to room temperature. Before the jelly sets, stir and pour over set panna cotta.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 12: Place glasses in refrigerator to let set for at least 30 minutes.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

STEP 13: Decorate dessert with fresh pomegranate seeds. Serve cold.

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

Vanilla Panna Cotta (Italian Pudding) with Pomegranate Jelly

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7 thoughts on “Vanilla Panna Cotta with Pomegranate Jelly

  1. Pingback: Ginger Roasted Salmon | Notebook of a Wife's Life

  2. Pingback: Pomegranate, Wild Rice, and Kale Salad | Notebook of a Wife's Life

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