Panna Cotta


  • 1 cup 100% Pomegranate Juice, such as Pom Wonderful
  • 1 tablespoon Unflavored Powdered Gelatin
  • 6 tablespoon Sugar
  • 2 cup Heavy Cream
  • 1 cup Whole Milk
  •  SAUCE
  • 2/3 cup Heavy Cream
  • 6 ounce Bissinger's 60% Dark Chocolate, finely chopped
  • 1 tablespoon Pomegranate Molasses, such as Al Wadi
  • 2 tablespoon Pama Liqueur, or more, to taste
  • 1 Fresh Pomegranate
  •  Extra Pama Liqueur
  •  Lightly Sweetened Whipped Cream


For the Panna Cotta: Have ready 8, 6 to 10-ounce clear glass wine goblets or large molded chocolate cups. Pour pomegranate juice into large saucepan. Sprinkle gelatin over and set aside for 5 minutes to soften gelatin. Heat over low-medium heat, stirring gently, until gelatin dissolves. Add sugar; stir to help dissolve. Stir in cream and milk and heat just until warm and absolutely all sugar is dissolved and mixture is well combined. Strain into a large pitcher. Strain again pouring directly into cups, dividing evenly. Refrigerate for at least 4 hours or until set. Refrigerate up to 1 day ahead, covering tops of cups loosely with plastic wrap.
For the Sauce: Place cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle chocolate into cream. Cover and allow to sit for 5 minutes. Gently stir until smooth. Stir in pomegranate molasses and liqueur. Allow to cool; it should be as cool as possible while still being fluid. While it cools, prep pomegranate; discard pitch and skin, reserving seeds. Right before serving, spoon or pipe whipped cream on top of cups and spoon sauce over and around the whipped cream. Sprinkle with some of the seeds. Drizzle with extra liqueur. Tip: As with any dessert that contains gelatin, extended refrigeration tends to roughen the texture. Most gelatin desserts are best served as soon after they are set as possible.


Makes 8 large chocolate cups.

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