Essentially just sweetened cream that gets a little setting help from gelatin, panna cotta is an elegant Italian dessert that is nearly effortless. Make the panna cotta and the richly spiced pomegranate syrup a day ahead and top just before serving.
Ingredients
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1½ cups heavy cream
- ⅓ cup granulated sugar
- 1 vanilla bean
- 1 cup whole milk plain yogurt
- 1 teaspoon vanilla extract
- 1 cup pomegranate arils (from 1 pomegranate)
- ½ cup pomegranate juice
- ¼ cup fresh orange juice
- ¼ cup granulated sugar
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon vanilla
- Pinch of salt
Instructions
Panna Cotta
In a small bowl, whisk together gelatin and cold water. Let stand until set, about 10 minutes. Meanwhile, add heavy cream and sugar to a medium saucepan. Split vanilla bean lengthwise; scrape down both sides of the split bean with the back of a knife to remove the seeds. Add the
seeds and scraped pod halves to the cream; heat over medium heat until sugar dissolves (do not let mixture boil). Remove from heat, and discard vanilla bean pods. Whisk in gelatin mixture until dissolved. Add yogurt to a medium bowl; whisk in hot cream mixture and vanilla extract
until smooth.
Divide mixture evenly among 4 to 6 small glasses or bowls. Refrigerate overnight. Top with Spiced Pomegranate Syrup just before serving.
Spiced Pomegranate Syrup
In a small saucepan, combine pomegranate arils, juice, syrup, cinnamon stick, star anise and salt. Bring to a simmer over medium-high heat. Reduce heat to low; simmer until syrupy, about 15 minutes. Stir in vanilla; let cool completely.
