Pomegranate panna cotta with buttermilk
6 servings
30 minutes
Pomegranate panna cotta with buttermilk is an elegant Italian dessert that combines rich fruity freshness and velvety tenderness. Its roots trace back to the traditions of panna cotta from Northern Italy, but the pomegranate accent gives it an Eastern touch. The rich ruby color and subtle orange aroma make the dessert festive and refined. Buttermilk adds a light tanginess balanced by a creamy texture. Panna cotta melts in the mouth, leaving a vibrant fruity aftertaste. It is perfect for concluding a romantic dinner or special event, especially when served with pomegranate syrup that enhances its sweet depth. This dessert is a true gastronomic journey that merges classic Italian sophistication with exotic pomegranate freshness.
1
Lightly grease 6 small molds with oil.
2
Pour 3 tablespoons of pomegranate juice into a small bowl, add gelatin, and let it sit for 10 minutes. Meanwhile, in a saucepan, mix the remaining juice, sugar, and grated orange zest, bring to a boil over high heat, and cook for about 10 minutes until the syrup reduces to 1.25 cups. Remove from heat.
- Pomegranate juice: 2.3 glasss
- Gelatin: 2 teaspoons
- Sugar: 1 glass
- Oranges: 1 piece
3
Pour 0.3 cup of syrup into a sauce bowl. Add gelatin to the remaining hot syrup and stir until fully dissolved. Then add orange juice and cream, followed by buttermilk. Divide the mixture into prepared molds and refrigerate for 4 hours or overnight.
- Pomegranate juice: 2.3 glasss
- Gelatin: 2 teaspoons
- Orange juice: 0.5 glass
- Cream 30%: 0.5 glass
- Buttermilk: 1.5 glass
4
Transfer the desserts from the molds to serving plates and drizzle with the remaining syrup.