Rosemary Panna Cotta with Pomegranate Gel and Cinnamon Pandoro

Pomegranate Gelatin Panna Cotta
Category: Desserts | Servings: 4

Ingredients

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Instructions

1. Infuse the Cream
   Start by placing the rosemary sprigs in a bowl with the fresh cream. Gently mix, cover with plastic wrap, and allow the cream to infuse in the refrigerator for 8 to 12 hours. This will allow the rosemary’s flavor to infuse the cream, giving the panna cotta a subtle herbal note.

2. Prepare the Gelatin
   While the cream is infusing, soak the gelatin sheets in cold water. This will soften the gelatin, preparing it to dissolve into the cream later.

3. Filter and Dissolve
   After the infusion time, strain the rosemary-infused cream into a saucepan. Add 30g of sugar to the cream and heat gently over medium heat. Stir continuously until the sugar has fully dissolved into the cream. Do not let it boil—just warm enough to allow the sugar to dissolve completely.

4. Set the Panna Cotta
   Once the cream and sugar are combined, remove the mixture from the heat. Add the softened gelatin sheets to the warm cream, stirring gently until they dissolve completely. Pour the panna cotta mixture into four 100ml glasses or small cups. Transfer the cups to the refrigerator, setting them on a tray to make handling easier. Let the panna cotta set in the fridge for about 1 hour or until firm.

5. Prepare the Pomegranate Gelatin
   While the panna cotta is setting, cut the pomegranate into quarters. Be cautious, as the fruit’s juice can stain surfaces and clothing. To extract the seeds, massage the pomegranate gently, then break open the sections to release the seeds. Collect the seeds in a bowl, reserving a few for garnish.

   Transfer the seeds into a blender, saving some whole seeds for decoration. Blend until smooth, then strain the juice through a fine sieve into a bowl, pressing with a spoon to extract as much juice as possible. You need 330g of pomegranate juice for the gel.

6. Cook the Pomegranate Syrup
   In a saucepan, combine the 330g of pomegranate juice with 70g of sugar. Cook the mixture over medium-high heat for about 10 minutes, stirring occasionally, until it thickens into a syrup. Allow the syrup to cool to room temperature before pouring it over the set panna cotta in the glasses. Return the glasses to the fridge for another 2 hours to allow the pomegranate layer to set into a thick, creamy gelatin.

7. Prepare the Pandoro Garnish
   While the panna cotta and pomegranate gel are setting, prepare the pandoro. Slice the pandoro into thin slices, then cut into star-shaped pieces (you should get about 5-6 stars). In a non-stick pan, melt the butter over low heat. Add the cinnamon stick, breaking it roughly to release the aroma. Add the pandoro slices to the pan, toasting them gently until golden and crispy on both sides.

8. Assemble the Dessert
   Once the panna cotta and pomegranate gel have set, grate the white chocolate and set it aside. Decorate the panna cotta with a sprinkle of grated white chocolate on top of the pomegranate gel. Add a few whole pomegranate seeds for a burst of color and texture. Top each dessert with a star-shaped piece of pandoro for an elegant finishing touch.

9. Final Garnish and Serve
   For the final touch, garnish with a few sprigs of fresh rosemary and some red currants for added color and a pop of freshness. Place the panna cotta glasses on small plates, ready to serve.

Serve this elegant and refreshing dessert at any special occasion, or as a sweet treat to end a meal with a unique twist. The creamy panna cotta paired with the tart pomegranate gel and the cinnamon-spiced pandoro provides a delightful combination of flavors and textures that will leave a lasting impression. Enjoy!

This Panna Cotta alla Gelatina di Melagrana offers a sophisticated yet approachable dessert, perfect for showcasing seasonal fruits like pomegranate. The creamy texture of the panna cotta balances beautifully with the vibrant and tangy pomegranate gel, while the cinnamon-scented pandoro adds a touch of festive warmth. Whether for a dinner party, holiday meal, or just a treat for yourself, this dessert promises to delight.