Vanilla Panna cotta with pomegranate glaze: An Italian dessert with silky smooth texture, slightly thickened custard like consistency. A no fuss recipe with very few ingredients.

It’s a perfect recipe for that busy day when you have to cook many extra dishes and don’t want to worry about the best part of the meal, dessert! Perfect because its easy to make even in big batches and you can make it ahead of time, yeah the previous day as it needs to set at least for 5 hours!

The ingredient list is so short, and the cooking process is so simple that you’ll have the recipe memorized by the time you make it the second time.

Recipe of Panna cotta: Laura Vitale, Laura in the kitchen and the Pomegranate glaze: Gordon Ramsay

Serves: 3

Ingredients you will need:

2 tbsp water
1 envelope gelatin
1/2 cup whole milk
1 cup heavy cream
3 tbsp Sugar
1 tsp Vanilla extract

For the Sauce:
Pomegranate juice
2 tsp Sugar
1 tsp Corn starch

Original recipe called for: 1 cup half & half and 1/2 cup heavy cream. As I did not have half & half, I used a cup of cream and 1/2 cup of whole milk, as half and half is equal parts of milk and cream.

Preparation:

In a small bowl/cup, pour the 2 tbsp water and sprinkle gelatin. Set aside.

Pour the heavy cream, milk and sugar in a small saucepan and bring to a simmer over medium heat. As it begins to form bubbles along the sides of the pan, add vanilla extract and stir well till combined, turn the heat off. Add the gelatin mixture and whisk for a couple minutes till the gelatin melts completely.

Divide the mixture equally into ramekins and cover with a plastic wrap. Refrigerate for minimum 5 hours.

For the sauce:

Simmer the Pomegranate juice with 2 tsp sugar. As the mixture begins to boil, add the cornstarch and cook until the mixture thickens, stirring occasionally.

Remove the thick sauce from the heat and pour it in a small container and let it cool completely.

To Serve:

Dip the bottom of each ramekin in a bowl of hot water for 10 seconds (Not more than that!). Run a thin knife around the edges of the ramekin and invert the panna cotta on a serving plate. Spoon some of the cooled sauce over the top.

Happy cooking.