Dessert: United States – Panna Cotta with Pomegranate Coulis and Kiwi

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (500 ml) whipping cream
1 / 4 to 1 / 3 cup (60–80 g) caster sugar
1 tsp (5 ml) vanilla extract or 1 vanilla pod, split
2 1 / 2 tsp (12.5 ml) powdered gelatin (or 5 gelatine leaves), softened
1 / 2 cup (120 ml) pomegranate juice
2 tbsp (30 g) caster sugar (for coulis)
2 kiwis, peeled and sliced
1 cup (150 g) grapes, halved
2 to 3 tbsp (30 to 45 ml) pomegranate seeds for garnish

Show original ingredient measurements

2 cups (500 ml) whipping cream
1 / 4 to 1 / 3 cup (60–80 g) caster sugar
1 tsp vanilla extract or 1 vanilla pod, split
2 1 / 2 tsp powdered gelatin (or 5 gelatine leaves), softened
1 / 2 cup (120 ml) pomegranate juice
2 tbsp (30 g) caster sugar (for coulis)
2 kiwis, peeled and sliced
1 cup (150 g) grapes, halved
2 to 3 tbsp (30 to 45 ml) pomegranate seeds for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using powdered gelatin, sprinkle over 3 tbsp (45 ml) cold water and let bloom 5 minutes (or soak leaves per package).
2. Heat whipping cream, sugar and vanilla until just below simmering; remove from heat and stir in bloomed gelatin until fully dissolved.
3. Pour into moulds or glasses and chill 4 hours or until set.
4. For the coulis, simmer pomegranate juice with 2 tbsp (30 ml) sugar until slightly reduced, cool and strain.
5. Unmold panna cottas onto plates (or serve in glasses), spoon pomegranate coulis over, and top with kiwi slices, halved grapes and pomegranate seeds.

1. If using powdered gelatin, sprinkle over 3 tbsp cold water and let bloom 5 minutes (or soak leaves per package).
2. Heat whipping cream, sugar and vanilla until just below simmering; remove from heat and stir in bloomed gelatin until fully dissolved.
3. Pour into moulds or glasses and chill 4 hours or until set.
4. For the coulis, simmer pomegranate juice with 2 tbsp sugar until slightly reduced, cool and strain.
5. Unmold panna cottas onto plates (or serve in glasses), spoon pomegranate coulis over, and top with kiwi slices, halved grapes and pomegranate seeds.