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 is perfect for entertaining.
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For the panna cotta:
- 2 tbsp cold water
- 1 package unflavored gelatin (0.25 oz) (or 2 1/4 tsp)
- 1/2 cup milk
- 1 tsp vanilla paste or extract
- ¼ cup castor sugar
- 2 cups heavy cream
- 1 cup pear juice
- 1 tsp flavourless oil
For the fruit topping
- 1 ripe green pear
- 1 tbsp lemon juice
- 1/3 cup pomegranate arils
- 1 1/2 tbsp powdered sugar
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.
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.
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