Savour Gordon Ramsay’s Vanilla-Infused Panna Cotta with Pomegranate Glaze Recipe, a decadent dessert that perfectly combines rich creaminess and zesty fruitiness. Beneath the fragrant vanilla bean, which you infuse into heavy cream and whole milk, is a luxurious depth from a touch of sugar that rounds out the silky richness in panna cotta. After resting in the fridge, a bright-red pomegranate glaze, simmered down into syrupy form, adds a tart contrast that pairs nicely with the subtle vanilla base.
Crowning it all are some dramatic chocolate curls, easily created with the pass of a vegetable peeler along a chilled chocolate bar, and some sparkling pomegranate seeds, for added color and crunch. Whether devoured at some festive gathering or savored as a simple evening treat, this elegant dish reminds us that classic techniques can still shock and delight with modern flair.
Ingredients
Vanilla-Infused Panna cotta
Pomegranate Glaze
For serving
Cooking instructions
Make panna cotta — in a medium saucepot, combine cream, milk, sugar and vanilla bean, whisking to combine well. Medium heat it and bring to slight boi, then off heat. Add gelatin and whisk until completely dissolved and the mixture is silky smooth and slightly thickened.
Fill cream to each mold, allowing space for pomegranate glaze later. Set panna cotta in refrigerator to cool and chill overnight or, at minimum, 1 hour.
Prepare the glaze meanwhile: In a large saute pan over medium heat add the sugar and pomegranate juice. Boil it down until reduced to the consistency of a sticky syrup. Pour the glaze into a measuring cup or a jug, and let it cool.
To serve — take the panna cotta out of the fridge and gently pour pomegranate glaze on top. With a shard knife, shave chocolate bar, gliding the blade sideways across the chocolate to form curls. Top panna cotta with chocolate curls and fresh pomegranate arils. Serve immediately.
Recipe Notes:
Add some rum to it and jazz up your holiday dessert – simply mix 1-2 tbsp of rum into the panna cotta.