We asked Eva Kosmas Flores of the gorgeous food blog Adventures in Cooking to whip us up a holiday dessert that’s sure to delight.
Panna cotta is a deceivingly easy dish considering its elegant presentation and rich, creamy flavor. Most recipes for panna cotta call for a large amount of cream. This one cuts down the amount of cream, however, and instead uses a generous helping of Greek yogurt for a slight tang to the sweetness. It’s a perfect match for the tart and sweet pomegranate syrup topping.
Panna Cotta Dessert
4 packets gelatin
¼ cup water, cold
3 cups whole milk, cold
3 cups whole plain Greek yogurt
½ cup heavy cream
1½ cups granulated sugar
2 tablespoons honey
8-cup capacity Bundt pan
1 pomegranate quarter for garnish (optional)
1/3 cup pomegranate juice
1/3 cup sugar
1. First, whisk together the gelatin, water, and ½ cup of the milk, then set aside. In a medium-size, thick-bottomed pot, whisk together the yogurt, cream, sugar, honey, and remaining milk over low heat. Continue whisking the mixture until it is very warm and has smoothed out considerably. Do not let it begin to simmer or boil, and do not stop whisking the mixture. Once it is warm and smooth, remove it from the heat and whisk in the gelatin mixture. Pour the liquid into the Bundt pan and refrigerate overnight to solidify.
2. While the panna cotta solidifies, prepare the pomegranate syrup. Bring the pomegranate juice and sugar to a boil over medium-high heat. Reduce to a simmer and allow to cook for 10 minutes, then remove from heat, and cool to room temperature before covering and refrigerating until use.
3. To remove the panna cotta from the Bundt pan, hold the bottom 4/5ths of the pan in a bowl of warm water for 15 seconds, taking care not to push it down so far into the bowl that water actually gets into the pan. You want to get the pan just barely warm to loosen the panna cotta’s grip. Flip the pan over onto the serving surface and remove the pan, leaving the panna cotta on the surface.
4. Just before serving, top the panna cotta with the pomegranate quarter and drizzle with the pomegranate syrup. Serve immediately.