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 -
For added flavor, include a few drops of vanilla extract or a pinch of orange zest during the heating step.