Description
Elegant and festive panna cotta domes layered with silky vanilla cream and vibrant pomegranate gelée, topped with glistening pomegranate seeds and fresh mint for a show-stopping holiday dessert.
Ingredients
Units
Scale
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste or extract
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 cup pomegranate juice
- 2 tablespoons granulated sugar (for gelée)
- 1 teaspoon powdered gelatin (for gelée)
- 1 tablespoon cold water (for gelée)
- 1/2 cup fresh pomegranate seeds
- Fresh mint leaves
- Powdered sugar (optional)
Instructions
- Bloom gelatin by sprinkling it over cold water in a small bowl. Let sit for 5 minutes.
- In a saucepan, heat cream, milk, and sugar over medium heat until hot but not boiling. Remove from heat and stir in vanilla and bloomed gelatin until fully dissolved.
- Pour into silicone dome molds, filling halfway or slightly more. Refrigerate for at least 2 hours until set.
- For the gelée, bloom gelatin in cold water. Warm pomegranate juice and sugar in a saucepan until sugar is dissolved. Stir in bloomed gelatin until smooth. Let cool slightly.
- Gently pour pomegranate mixture over set panna cotta in molds. Chill another 2 hours or until fully set.
- Carefully unmold domes onto serving plates. Garnish with fresh pomegranate seeds, mint leaves, and a dusting of powdered sugar.
Notes
- Silicone molds make unmolding easy and help maintain the dome shape.
- For a deeper flavor, use fresh pomegranate juice.
- Chill each layer thoroughly to ensure clean separation.
Nutrition
- Serving Size: 1 dome
- Calories: 210
- Sugar: 16g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg
