Pomegranate Panna Cotta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
Cream layer:
  • 2 13.5-ounce cans full-fat coconut milk (about 3 1/2 cups)
  • 2 tablespoons (2 envelopes) unflavored gelatin
  • 1/3 cup honey
  • 2 teaspoons vanilla
Pomegranate layer:
  • 2 pomegranates, seeded (1 1/2 to 2 1/2 cups seeds)
  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1 tablespoon honey
Garnish:
  • 24 pomegranate seeds (set these aside, do not juice)
  • 8 mint leaves (optional)
Instructions
  1. Make the cream layer: In a large saucepan, place 1 can coconut milk. Sprinkle on the gelatin and let rest 1 to 5 minutes. Heat over medium to medium low heat, stirring constantly to dissolve the gelatin, until steaming and bubbles form around the edges. Remove from heat. Add the second can of coconut milk, honey and vanilla, and stir to combine. Pour into 8 6-ounce containers. (To show the layers, use glass containers.) Place containers on a baking sheet for easy transport to and from the refrigerator. Cover with plastic wrap and refrigerate four hours to overnight.
  2. Juice the pomegranate seeds: Set aside 24 seeds for garnish. Place remaining pomegranate seeds in a blender. Pulse 3 or 4 times to break up the seeds and release their juice. Pulse only briefly—processing too long will break apart the seeds and make the juice cloudy. Place in a strainer over a bowl, and use the back of a wooden spoon to press out any remaining juice. You should have 1 to 2 cups juice.
  3. Make the pomegranate layer: Place pomegranate juice in a small saucepan. Sprinkle on the gelatin and let rest 1 to 5 minutes. Heat over medium low heat, stirring constantly to dissolve the gelatin. Watch carefully to make sure the mixture doesn’t boil—boiling will damage the delicate pomegranate flavor. As soon as the mixture steams, remove from heat and stir in the honey. Allow the mixture to cool 30 minutes, then pour it into the dishes, over the cream layer. Re-cover and refrigerate another 4 hours to overnight. Garnish with reserved seeds and optional mint leaves before serving. Keeps for several days in the refrigerator.
Nutrition Information
Calories: 255; Fat: 18g; Saturated fat: 16g; Carbohydrates: 21g; Sugar: 17g; Sodium: 28mg; Fiber: 0g; Protein: 4g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2014/12/18/pomegranate-panna-cotta-recipe/