Pomegranate Panna Cotta

As many people would say “the festive season is upon us” or at least creeping up to the doorstep. I have already seen Christmas cards and decorations being sold in stores, all the major food magazines and shows are coming out with their Christmas/Winter editions and yet the weather is saying the opposite. Today is sunny and perfectly cool but still warm. So what is a better way to enjoy the day and also hint at the “festive season” to come? By making a scrumptious dessert of course.

Panna Cotta is a an Italian dessert usually made with heavy cream, but this one is made with full fat coconut milk. The full fat is needed otherwise the dish will not hold, also try to use the canned coconut milk, not the type you get from the dairy section as those cartons often have too much water and other additives which will not work in this recipe.



Panna Cotta is still a relatively “new” dessert in North America but unsurprisingly has grown to be favourite dessert choice at restaurants, in many ways replacing tiramisu. Not only is it delicious its is easy to make. Similar to a custard or jello it mainly relies on gelatine to do the job of setting the liquids. If you wish to make a vegan panna cotta swap out the gelatine for agar agar which works just as well. It is often serves with fruits and/or sweet sauces such as chocolate or caramel.


For this recipe I chose to serve the panna cotta with a white wine and pomegranate jelly as pomegranates are in season and I love the contrast of colours. The white wine should be light, and preferably one that is flavoured with fruits. If you prefer non-alcoholic I suggest white grape juice or apple juice. I decided to make a simple vanilla honey panna cotta but other flavours that would work would be saffron, rosewater or lemon.

Panna Cotta is the perfect light dessert that is bound to impress anyone, yourself included. Take you time and enjoy the texture and flavours and think about the winter to come and snuggling up to keep the cold away.

Pomegranate Panna Cotta
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 2½ cups full fat coconut milk
  • 1 Tbsp unflavoured gelatine or agar agar
  • 4 Tbsp honey
  • 2 Tsp Vanilla
  • 1 Cup white wine or juice
  • 1 Tbsp gelatine or agar agar
  • ½ Cup pomegranate seeds plus some to garnish
  • ¼ Cup pomegranate juice
  1. Add all ingredients to a pot. Let sit ten minutes or until gelatine has softened.
  2. Turn burner on to medium-low heat. Stir to combine making sure all gelatine is completely dissolved and edges of pot are just starting to bubble.
  3. Remove from burner and let cool for ten minutes.
  4. Spoon into glasses about ¾ of the way full and cover with cling wrap. Place in refrigerator to chill.
  5. Pomegranate White Wine Jelly:
  6. Add white wine, pomegranate juice and gelatine to a pot. Let it sit ten minutes until gelatine has softened.
  7. Turn burner on to medium-low heat. Stir to combine making sure all gelatine is completely dissolved and edges of pot are just starting to bubble.
  8. Remove from burner and set jelly aside to cool completely and is beginning to firm up, stirring a few times. Add in pomegranate seeds and stir to combine.
  9. Check to make sure panna cotta has firmed up enough to pour the pomegranate jelly on top. If panda cotta is still not set don't worry, if jelly becomes to solid warm up for 30 seconds to liquidize again.
  10. Pour carefully on top of panda cotta until you nearly hit the top.
  11. Cover with cling wrap and chill overnight.
  12. Serve chilled topped with some extra pomegranate seeds.


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