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!
Photo: Natalie Levin
Honey Panna Cotta with Pomegranate Seeds
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
- 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.
- Put cream, sugar, honey, salt and vanilla in a pot and heat to simmering point.
- Reduce the heat and cook the cream another 2-3 minutes, stirring occasionally, until slightly thickening.
- Dissolve the gelatin in the microwave and added into hot cream.
- Strain the mixture and fill the glasses.
- Cool in the refrigerator for 4-5 hours until the panna cotta is set.
- Decoration: in a small bowl mix pomegranate seeds and honey.
- Before serving, add 1-2 tablespoons pomegranate seeds on each panna cotta.
- 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.