I love everything about panna cotta: it is incredibly easy to make, it is delicious and you can play around with ingredients as much as you like!
The traditional panna cotta is made with vanilla extract or bean, cream, gelatin and sugar but this year I decided to ditch the traditions and made my own “holiday” version. It was so darn good that our friend who happened to be at the Friendsgiving party came for the additional portion the next morning (he had to climb up the hill in San Francisco, which means a lot to me). I call it a success!
So here’s your Christmas table inspiration number two: cinnamon pomegranate panna cotta.
If you are planning a grande dinner on Christmas, please make this dessert one day ahead, it will be perfectly fine, trust me!
For the pomegranate topping I got organic juice from Trader Joes that claimed to have no preservatives, only 100% juice. If you want to get hands on this recipe feel free to use the juicer. You’ll probably need about 10-15 pomegranates to make it happen.
16 servings (basically a large baking dish)
- 3 envelopes of unflavored gelatin
- 6 tbsp of cold water
- 4 cups of heavy cream
- 2 cups of milk
- 2/3 cup of sugar
- 1 tbsp of ground cinnamon
- 2 cups of pomegranate juice
- Dried pears for decoration (optional)
- Fresh pomegranate seeds for decoration (optional)
How to make:
In a small cup or mug sprinkle 2 envelopes of gelatin over 4 tbsp of cold water. Let it stand for a few minutes and then stir well.
In a large pot combine all the cream, sugar and milk and cook over medium heat for about 7-10 minutes stirring. Add cinnamon and whisk until lumps are dissolved and cook for 2-3 minutes longer.
(Optional step): Strain the cream mixture through a fine strainer to get rid of the cinnamon.
Add gelatin to the cream mixture and stir very well until gelatin is fully dissolved.
Pour gelatin-cream mixture into a baking dish or individual ramekins or jars, leaving some space on top and place into the fridge for 5-7 hours or until solid.
Prepare pomegranate topping:
sprinkle 1 envelope of gelatin over 2 tbsp of cold water.
In a medium saucepan warm up the pomegranate juice, add gelatin and stir until it is dissolved.
Cool down pomegranate mixture at the room temperature for about 40 minutes and pour over panna cotta. Place into the fridge for additional 5-9 hours and leave it overnight.
Decorate your panna cotta with fresh pomegranate seeds and dried pears.