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Honey Panna Cotta with Pomegranate Seeds

A great and easy dessert for Rosh Ha’Shana – honey panna cotta topped with pomegranate seeds. It’s gluten free, so easy to make and absolutely delicious!

Honey Panna Cotta with Pomegranate Seeds

Photo: Natalie Levin



Honey Panna Cotta with Pomegranate Seeds


Servings 6 servings (about 120 ml. glasses)
Author Natalie

Ingredients

For honey panna cotta:

  • 5 grams (1 tsp.) gelatin powder
  • 25 ml. (2 tbsp.) water
  • 500 ml. (2 cups) heavy cream
  • 50 grams (1/4 cup) sugar
  • 2 tbsp. honey
  • Pinch of salt
  • 1 tsp. vanilla extract

Decoration:

  • Seeds of 1 large pomegranate
  • 2 tbsp. honey

Instructions

  1. Panna cotta: in a small bowl stir gelatin and water and set aside at room temperature for 10-15 minutes, until the gelatin absorbs the liquid.
  2. Put cream, sugar, honey, salt and vanilla in a pot and heat to simmering point.
  3. Reduce the heat and cook the cream another 2-3 minutes, stirring occasionally, until slightly thickening.
  4. Dissolve the gelatin in the microwave and added into hot cream.
  5. Strain the mixture and fill the glasses.
  6. Cool in the refrigerator for 4-5 hours until the panna cotta is set.
  7. Decoration: in a small bowl mix pomegranate seeds and honey.
  8. Before serving, add 1-2 tablespoons pomegranate seeds on each panna cotta.

Recipe Notes

  • Nondairy version: prepare the panna cotta with coconut cream (at least 17% fat) instead of cream).
  • Instead of honey you can use date syrup or maple. Flavors will vary accordingly.
  • If you want to add some crunch, you can add chopped nuts or crumble over each dessert.
  • Keep the panna cotta in the refrigerator for to to 4-5 days. Add the decoration when serving.
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