Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pomegranate Panna Cotta
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- Level: Intermediate
- Total: 5 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 101 mg
- Sodium
- 52 mg
This jewel-toned panna cotta layers silky vanilla–rose cream with a shimmering pomegranate gelée for a dessert that’s as stunning as it is simple to make ahead. Finished with fresh pomegranate arils and mint, it’s light, bright and festive—perfect for dinner parties or any occasion that calls for a little drama on the plate.
- Level: Intermediate
- Total: 5 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 101 mg
- Sodium
- 52 mg
Ingredients
For the Panna Cotta:
For the Pomegranate Gelée:
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Directions
- Make the panna cotta: Set eight 6-ounce ramekins or glass bowls on a baking sheet and spray lightly with cooking spray. Put the cold water in a small bowl, sprinkle the gelatin on top and stir. Let sit until softened, about 5 minutes.
- Combine the heavy cream, sugar, vanilla bean and seeds, rose water and salt in a medium saucepan over medium-low heat. Cook, stirring, until the sugar dissolves and the mixture begins to steam, 5 to 7 minutes. Remove from the heat and whisk in the gelatin mixture until dissolved. Strain into a large liquid measuring cup, discarding the vanilla bean. Let sit for 30 minutes, stirring often to prevent a skin from forming. Divide among the prepared ramekins. Refrigerate until completely set, about 2 hours.
- After the panna cotta has been chilling for 1 1/2 hours, make the gelée: Put the cold water in a small bowl, sprinkle the gelatin on top and stir. Let sit until softened, about 5 minutes. Combine the pomegranate juice and sugar in a small saucepan and bring to a simmer. Remove from the heat and whisk in the gelatin mixture until dissolved. Pour into a liquid measuring cup set in a small bowl of ice water. Stir occasionally until cooled to room temperature, about 20 minutes. Remove from the ice water and let sit at room temperature until the panna cotta in the ramekins is set.
- Divide the pomegranate gelée among the ramekins. Return to the refrigerator until completely set, at least 2 hours or overnight.
- To serve, fill a small but deep bowl with hot water. One at a time, run a thin paring knife around the edge of each ramekin, then dip the bottom of the ramekin into the hot water, holding for 10 seconds, being careful not to let any water seep into the top. Dry the bottom, place a plate over the top and invert the ramekin onto the plate, jiggling it until the panna cotta releases from the ramekin. Garnish with the pomegranate seeds and mint leaves.
