Pear and Pomegranate Panna Cotta

This Pear and Pomegranate Panna Cotta is rich and creamy with a deliciously fruity festive edge. The colours pop on the plate making this make ahead dessert perfect for entertaining.

I LOVE the wobble of panna cotta, for me this super soft dessert is all about the wobble.

It should be just set, so it has a dangerously vigorous wobble. (Oh I do love that sentence....dangerously vigorous wobble. HAHAHA)

If there is no wobble then the dessert will have the texture of rubber. YUCK.

What we are looking for is a panna cotta that if you hit it with your spoon will wobble and jiggle about.

That is when you know that it will be soft and light and melt in your mouth.

This Pear and Pomegranate Panna Cotta is so perfect for this time of year, as it needs to be made several hours in advance! So you can make it a couple of days before and leave it in the fridge, covered in the moulds until you need it.

The night you want to eat it, de-mould, spoon over the fruit topping and dessert is served.

Simple, elegant and oh so wobblingly perfect.

Enjoy x

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Pear and Pomegranate Panna Cotta

Claire | Sprinkle and Sprouts

This Pear and Pomegranate Panna Cotta is rich and creamy with a deliciously fruity festive edge. The colours pop on the plate making this make ahead dessert is perfect for entertaining.

4.75 from 4 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Modern Australian

Servings 4

Calories 597 kcal

Ingredients

  

1x2x3x

For the panna cotta:

• 2 tablespoon cold water
• 1 package unflavored gelatin (0.25 oz) (or 2 ¼ tsp)
• ½ cup milk
• 1 teaspoon vanilla paste or extract
• ¼ cup castor sugar
• 2 cups heavy cream
• 1 cup pear juice
• 1 teaspoon flavourless oil

For the fruit topping

• 1 ripe green pear
• 1 tablespoon lemon juice
• ⅓ cup pomegranate arils
• 1 ½ tablespoon powdered sugar

Instructions

 

To make the panna cotta.

• Pour the cold water into a small bowl and sprinkle the gelatin over it.
• Let rest for 5 minutes, so the gelatin can dissolve.
• Mix the milk, vanilla paste and sugar together in a small saucepan and place over a medium low heat.
• Simmer gently for 5 minutes until the sugar has dissolved.
• Remove the pan from the heat
• Add the gelatine mixture and whisk together so the gelatine is fully combined.
• Add in the heavy cream and the pear juice, stir well and then strain through a fine mesh sieve into a jug.
• Use a pastry brush to oil the inside of your panna cotta moulds (or ramekins).
• Carefully fill the moulds with your mixture and refrigerate until chilled and set.

To make the fruit topping.

• Chop the pear into small cubes and sprinkle over the lemon juice.
• Combine the dressed pear with the pomegranate and powdered sugar and stir to combine.

To serve.

• Use a knife to ease the panna cotta away from the edge of the mould, upturn a plate onto the mould then tip the plate and mould right side up and gently easy the panna cotta out.
• Garnish with a spoon of the fruit topping and serve.

Tried this recipe?Let us know how it was!

Nutrition

Calories: 597kcal | Carbohydrates: 37g | Protein: 5g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 166mg | Sodium: 67mg | Potassium: 293mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1300IU | Vitamin C: 26.4mg | Calcium: 123mg | Iron: 0.1mg

Nutrition is per serving

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For other panna cotta recipes try:

Lemon Panna Cotta with Fresh Blueberries

Salted Caramel Panna Cotta Pots

Lavender Panna Cotta - Salt and Lavender

Lime Panna Cotta with Tropical Fruit - Delicious magazine