Panna Cotta w Honeyed Pomegranate Strawberry Syrup Recipe

Panna Cotta w Honeyed Pomegranate Strawberry Syrup


Makes 6-7 servings.

For Vanilla Panna Cotta:
  • 16 oz plain low-fat yogurt
  • 1 packet/envelope of unflavored gelatin
  • 1 vanilla bean, split open
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 tbl water
  • 2-3 drops of vanilla extract

For Honeyed Pomegranate. Strawberry Syrup:
  • 2 tbl honey
  • 16 oz POM Wonderful (pomegranate juice)
  • 2 tbl sugar
  • 6 strawberries, sliced
  • Raspberries

How to make Panna Cotta w Honeyed Pomegranate Strawberry Syrup

The first time I had ever tried panna cotta was on the little island of Elba, off the coast of Italy.  Since then, I have craved for it, but this tasty dish did not seem to be a popular dessert offering at any of my local restaurants. So, you can imagine my delight when I saw this recipe on the "Eggs on Sunday" blog.

I followed the recipe the blog offered, but also added to several ingredients, or even added in an ingredient.  I'm not a big fan of plain yogurt because of its tart, tangy taste, so I opted to add in extra sugar.  Also, the vanilla bean did not give me enough of that beautiful vanilla smell and taste, so I added in a few extra drops of vanilla extract. Mmm!

As for the sauce, I didn't like how it turned out.  For some reason, I could not get my sauce to become syrupy at all!  And even though I continued to add in sugar, the tart taste from the pomegranate juice was still present.  If you have ever had pomegranate juice and don't like it, I suggest just trying the panna cotta by itself.  If you'd like, you can always top it off with some fresh berries, such as raspberries, blackberries, and so on.  You can most certainly do without the sauce. 

This is a great dessert option for a hot summer day, espeically with cool fresh fruits.  Enjoy!

Cooking Directions:

For Panna Cotta
  1. Add water to your gelatin and let it set in.  When you come back to it, the gelatin will have completely soaked in all your water.
  2. In a pot, add vanilla bean, vanilla extract, heavy whipping cream, and sugar.  Simmer until all sugar has melted and the smell of vanilla is in the air.  
  3. While your other ingredients are simmering, whisk your yogurt in a bowl until it becomes a smooth texture.
  4. Turn off the heat from your pot, and add in gelatin mix.  Whisk until gelatin is completely dissolved.  And let mixture cool for 3 minutes.
  5. Add yogurt and mix thoroughly.
  6. Divide your mixture into 6 or 7 bowls, or ramekins. I used ceramic bowls because I don't have any ramekins, they worked fine.
  7. Place in the fridge to cool fo rabout 3 hours.

For Honeyed Pomegranate Strawberry Syrup
  1. Combine honey, pomegranate juice, sugar, and sliced strawberries in a pot.  Mix well, and bring to a gentle boil.
  2. Continue to heat until mixture has as syrupy texture.  Allow to cool, and plate over your panna cotta before serving.

Although I followed these directions, I wasn't able to come up with a syrupy texture for the sauce in the end.  Perhaps I was being impatient and did not boil for a long enough time?  I don't know, but I hope it works out when you try it.  But like I said before, this dessert tastes great on its own, and the sauce is definitely optional!

Question from the Chef

“What's your favorite thing to serve Panna Cotta?”

Register or login to add a comment!