Pomegranate Panna Cotta
8 servings
20 minutes
Pomegranate panna cotta is a delightful dessert with Italian roots that impresses with its tenderness and refined taste. Pomegranate juice adds a refreshing tartness that perfectly complements the velvety cream and light citrus note of orange juice. Historically, panna cotta originated in Piedmont as a simple way to use excess cream, but over time the recipe gained new shades thanks to fruit additions. The pomegranate version of this dessert is especially popular in cold weather when bright flavors and vitamins are desired. It is served with narsharab or berry sauce, enhancing its exquisite profile. This is the perfect ending to a dinner that delights the eye and provides gastronomic pleasure.
1
Grease the panna cotta molds with vegetable oil.
- Vegetable oil: 20 ml
2
Soak gelatin in one hundred milliliters of slightly warmed pomegranate juice for ten minutes.
- Pomegranate juice: 500 ml
- Gelatin: 7 g
3
Mix the remaining juice with orange juice, sugar, and put it on the heat, bring the mixture to a boil and cook for ten minutes.
- Pomegranate juice: 500 ml
- Orange juice: 200 ml
- Sugar: 200 g
4
After that, mix the juice blend with gelatin dissolved in pomegranate juice and cream, pour into molds, and refrigerate for four hours. As a sauce, you can use ready-made narsharab or lightly simmer a mixture of any frozen berries with a small amount of sugar, blend the mixture, strain the berry puree through a sieve, and, after cooling, pour it over the panna cotta.
- Gelatin: 7 g
- Cream 35%: 200 ml