Honey Panna Cotta with Pomegranate Seeds

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


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


  • Seeds of 1 large pomegranate
  • 2 tbsp. honey


  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