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.
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.
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- 2 tbsp cold water
- 1 package unflavored gelatine (0.25 oz)
- 1/2 cup milk
- 1 tsp vanilla paste or extract
- ¼ cup castor sugar
- 2 cups heavy cream
- 1 cup pear juice
- 1 tbsp flavourless oil
- 1 ripe green pear
- 1 tbsp lemon juice
- 1/3 cup pomegranate arils
- 1 1/2 tbsp powdered sugar
Pour the cold water into a small bowl and sprinkle the gelatine over it.
Let rest for 5 minutes, so the gentian 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.
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.
Use a knife to ease the panna cotta away from the edge of the mould, then 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.
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