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. Recipe from Sprinkles and Sprouts | Delicious food for Easy Entertaining
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4.67 from 3 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Modern Australian
Servings: 4
Calories: 597kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

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
  • ┬╝ 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

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.

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
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