Pomegranate Panna Cotta: Happy Valentine’s Day Mio Amore!

Having returned home from an overseas trip one day shy of Valentine’s day, not to mention panic mode as my notebook won’t start, I had to save the day with a quick yet decadent dessert for our family Valentine’s Day Dinner. Browsing the net I came across this Pomegranate Panna Cotta recipe on Epicurious. Light and refreshing, with a few additions of mine, it turned out the perfect finale to my French/Italian based lovers menu.


Pomegranate Panna Cotta

Delightfully creamy, subtle, tart, with gorgeous ruby-red color, this panna cotta is easy to prepare and best of all is a make head dessert leaving you to enjoy your dinner party. And it’s versatility allows you to play with fruits of your choice. Making it with buttermilk instead of heavy cream tenders it tangy and light on the palate too. My other favorite flavor is buttermilk panna cotta with roasted strawberries and aged balsamic vinegar.


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  • Nonstick vegetable oil spray
  • 3 tablespoons plus 2 cups pomegranate juice (such as Pom)
  • 2 teaspoons unflavored gelatin
  • 1 cup sugar
  • 2 star anise pod
  • 1/2 tsp rose-water essence
  • Peel from 1 orange, removed in strips with vegetable peeler
  • 1/2 cup fresh orange juice
  • 1/2 cup whipping cream
  • 1 1/2 cups buttermilk
  • Pomegranate seeds to garnish


  1. Spray six ramekins with nonstick spray. Stir gelatin powder in 3 tablespoons pomegranate juice; let stand 10 minutes.
  2. Heat remaining 2 cups pomegranate juice, sugar, star anise pod, and orange peel stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups. Remove from heat.
  3. Remove peel and anise pod from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce.
  4. Add gelatin mixture to remaining hot syrup and stir until dissolved. Add orange juice, whipping cream, and buttermilk; stir to combine, and strain. Stir in rose-water essence.
  5. Pour among prepared ramekins. Chill until set, 4 hours to overnight.
  6. To serve, run knife around edge of ramekins; invert onto plates. Drizzle with sauce and pomegranate seeds, serve chilled.


How did you celebrate Valentine’s Day? I would love to hear from you…Until then, love and be loved!!

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