Yogurt and Pomegranate Panna Cotta (Print Version)
Creamy yogurt pairs with vibrant pomegranate in a light, elegant chilled dessert.
# What You’ll Need:
→ Base
01 - 1 1/2 cups plain yogurt
02 - 2 tablespoons honey
→ Setting Agents
03 - 1 1/2 teaspoons powdered gelatin
04 - 2 tablespoons cold water
→ Topping
05 - 1/4 cup pomegranate seeds
# How to Make It:
01 - Sprinkle powdered gelatin over cold water in a small bowl and allow it to bloom for several minutes.
02 - Combine half of the plain yogurt with honey in a small saucepan. Heat on low, stirring constantly, until honey is dissolved and mixture is just hot but not boiling.
03 - Remove saucepan from heat. Add softened gelatin mixture and stir thoroughly until completely dissolved.
04 - Fold in the remaining yogurt until the texture is smooth and uniform.
05 - Pour the blended mixture evenly into ramekins. Refrigerate for a minimum of 2 hours or until fully set.
06 - Unmold or serve directly in ramekins, topping each portion with pomegranate seeds.
# Additional Tips::
01 -
- Uses only five main ingredients that are easy to find in most kitchens
- No special molds required just ramekins or glasses
- Make-ahead friendly it stays smooth and lovely in the fridge
- A lighter alternative to cream-based panna cotta
02 -
- Loaded with protein and lower in fat than classic panna cotta
- Gluten free and versatile for various diets
- Turns everyday ingredients into a festive showstopper
03 -
- Always let the gelatin fully bloom in water for the creamiest texture
- Do not let the yogurt mixture boil or you will lose the silkiness
- A pinch of vanilla or orange zest can completely change the flavor profile and make the dessert feel new each time