Pomegranate Panna Cotta might look and sound fancy, but it’s simple to make and so delicious!

This pomegranate panna cotta looks fancy, but it’s actually a lot easier than you think. The contrasting colors of red and white make it a festive dessert for the holidays. Do you love ordering panna cotta at restaurants, but have yet to make it at home? It’s one of those desserts that once you make it at home and see how easy it is, you’ll want to make it at home all the time. My sister made these for a Christmas party this month, and I was in love! Here’s her version of the same recipe made in reverse with the pomegranate jelly on top.

What you’ll need to make Pomegranate Panna Cotta:

unflavored gelatin
Pom pomegranate juice
sugar

For the Coconut Vanilla Bean Layer:

coconut milk
heavy cream
sugar
vanilla bean
unflavored gelatin

How to make Pomegranate Panna Cotta:

Mix ingredients: In a medium-sized bowl stir together the unflavored gelatin with ¼ cup boiling water until gelatin is dissolved. Add juice and sugar to dissolved gelatin. Stir until well combined and sugar is dissolved.
Strain and set: Pass pomegranate mixture through a fine mesh sieve into a pourable container. Carefully pour into the glass serving jars and let set in the fridge for 3 hours.

For the Coconut Vanilla Bean Layer:

Create gelatin: Fill a small bowl with ¼ cup cold water and sprinkle the packets of gelatin over water and allow the gelatin to bloom and soften for 5 to 10 minutes.
Combine ingredients: In a medium saucepan, bring coconut milk, cream, sugar, vanilla bean and seeds just to the boil, over medium heat, stirring until the sugar is dissolved. Add the softened gelatin to the cream mixture; whisk until the gelatin is completely dissolved.
Strain and set: Again pass mixture through a fine mesh sieve into a pourable container. Pour carefully over the pomegranate layer and let set in the fridge for 3 hours or overnight, gently covered.
Serve: Serve and garnish with fresh pomegranate seeds.

Storing Panna Cotta:

Panna Cotta can be stored in the fridge for about a week. We don’t recommend freezing, the texture changes after it has been frozen, and it’s not as good.

How to serve Panna Cotta:

This set of dessert parfait glasses really make the presentation of this dessert so cute! You can also try doing a tilted layer by letting the bottom layer set in a tilt (see image below) using an empty egg carton upside down like this. If you don’t want to buy these fancy glasses, you can use any clear glass, and they will work just fine!

How to peel a pomegranate:

Are you familiar with this trick for how to peel a pomegranate with no mess? It’s so easy! First, just cut your fruit in fourths under a glass bowl filled with water. From here you just use your hands to get all of the seeds out. Make sure to keep your hands under water to keep your hands stain free! Strain the messy water from the seeds and you’re done! We made this video to show you how. Check it out below!

Here’s the recipe line up for the pomegranate jelly, plus one more bottle of POM – pomegranate juice.

ingredients for pomegranate panna cotta | NoBiggie.net

Using real vanilla bean in Panna Cotta:

Using a real vanilla bean in this recipe makes it taste and look so amazing! It’s so fun to see all the little seeds from the inside of the vanilla bean. We totally get the cost for real vanilla can be expensive, so please know that using vanilla extract or even imitation vanilla extract can also give you great flavor without the added expense. It really is a personal preference here.

Pomegranate Panna Cotta

Pomegranate Panna Cotta is a delicious way to enjoy pomegranates when they are in season. This dessert is beautiful and festive during the holidays.

Course Dessert

Keyword Panna Cotta

Author Kami | NoBiggie.net

Ingredients

For the Pomegranate Jelly:

1 packet unflavored gelatin
2 cups Pom pomegranate juice
2 teaspoons sugar

For the Coconut Vanilla Bean Panna Cotta Layer:

3 cups coconut milk
1 cup heavy cream
1 cup sugar
1 vanilla bean split and seeded
2 packets unflavored gelatin

Instructions

To make the Pomegranate Jelly:

In medium-sized bowl stir together the unflavored gelatin with ¼ cup boiling water until gelatin is dissolved. Add juice and sugar to dissolved gelatin. Stir until well combined and sugar is dissolved.
Pass pomegranate mixture through a fine mesh sieve into pourable container. Carefully pour into the glass serving jars and let set in the fridge for 3 hours.

To make the Coconut Panna Cotta layer:

Fill a small bowl with ¼ cup cold water and sprinkle the packets of gelatin over water and allow the gelatin to bloom and soften for 5 to 10 minutes.
In a medium saucepan, bring coconut milk, cream, sugar, vanilla bean and seeds just to the boil, over medium heat, stirring until the sugar is dissolved. Add the softened gelatin to the cream mixture; whisk until the gelatin is completely dissolved.
Again pass mixture through a fine mesh sieve into a pourable container. Pour carefully over the pomegranate layer and let set in the fridge for 3 hours or overnight, gently covered.
Serve and garnish with fresh pomegranate seeds.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!