Vanilla Panna Cotta with Pomegranate Sauce

Recipe Source: Ria’s Collection


For Panna Cotta:

1 cup milk
1 cup heavy cream
1/2 cup sugar
3 tsp gelatin
2 tbsp cold water
2 tsp vanilla extract

For Pomegranate Sauce:

1/2 of large pomegranate
2 tsp cornflour/ cornstarch
1/4 cup water
sugar to taste


For Panna Cotta:

  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, mix milk, cream and sugar and bring it to a boil. Switch off the flame.
  3. Add the vanilla extract and the gelatin to the milk- cream mixture and stir until the gelatin has completely dissolved.
  4. Pour into ramekins or glass bowls and refrigerate until it sets, for about 4 hours or overnight. 

For Pomegranate Sauce:
  1. Puree the pomegranate seeds.
  2. In a saucepan, add water, sugar and the puree and bring to a boil.
  3. Add the cornstarch to thicken the sauce. When it thickens slightly, remove from flame and allow to cool.

     For serving the dessert, dip the ramekins or glass bowls in hot water for less than a minute and invert into a serving plate. Pour the sauce over it and sprinkle some pomegranate seeds… 

Sending to 60 Days to Christmas- Event by Priya and Divya



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