Christmas dessert: Yogurt pannacotta with pomegranate
For days we had been in contact with each other for our christmas shoot. And with we, I mean Caroline and me. Once every so often we do a shoot together. Just for fun and to have new recipes for my blog and such. And considering the time of year it seemed the appropriate thing to pick Christmas for our main theme. We made a pinterest board for some inspirational images and it quickly became apparent that we were only pinning sweet stuff! And that realisation came after finding out that about 95% of my collection of Christmas recipes is sweet… Very sweet… Well I have a few savory things in there but it is not nearly enough. And so we planned that we would do at least one savory dish each… Is it a really big surprise if I tell you that that completely failed? 
The other thing we planned on was that we would do a maximum of 8 dishes. So 4 in total. But you know how hard it is to make a choice between all that delicious stuff? But I also solemny swear that I will be giving you some nice savory dishes in the weeks to come. I have a few in my head but I just have to make sure they come out! At some point…
But for now I have our first dessert of the day which is this lovely pannacotta. For me a pannacotta is one of the easiests and quickest desserts out there and perfect for a big dinner party like christmas. Why? Well you can prepare everything up front so that saves you loads of time during the big day and it’s easy to combine with other flavors. I am not a big fan of cream only pannacotta as that is usually rather heavy and well… creamy. I make mine either with a fair amount of buttermilk or – as in this case – with yogurt. That cuts through the creaminess and gives it a much fresher flavor. Of course don’t make the mistake of using skimmed yogurt. That just won’t be the same, so go for the full variety and make sure the yogurt is not too thick.
In this case I used 1/4 cup of cranberry juice in the pannacotta, thinking it might be a good idea flavorwise, but the truth is that I didn’t taste it at all. I normally use a citrus flavor and that works better so I would stick to that but it doesn’t particular hurt either.
Yogurt pannacotta with pomegranate
Ingredients
- 50 ml 1/4 cup cranberry juice (feel free to substitute with 1/4 cup of lemon
- 4 gelatin leaves
- 340 ml 1,5 cup double cream
- 110 gram sugar
- 500 gram 2 cups full fat yogurt
- 1 tsp vanilla extract
- seeds of one pomegranate
Instructions
- Soak the gelatin in a bowl with cold water for at least 5 minutes.
- Put the cranberry juice, the double cream and the sugar together in a saucepan. Put on the heat and warm until the sugar is dissolved and hot enough to melt the gelatin but not boiling. Squeeze the moisture out of the gelatin and add to the cream mixture. Stir until dissolved.
- Add the yogurt and the vanilla in and stir everything through.
- Pour into the pannacotta tins, cover with cling film and put into the fridge for at least 4 hours but preferably overnight.
- If you want to remove the pannacotta from the tins, fill a large bowl with warm water and gently dip the tin into the hot water until you can see the sides coming loose a little bit. Put a plate on top of the tin, turn around, holding both with your hands and it should come straight out.
- Scoop the pomegranate seeds on top of the pannacotta and serve.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Yogurt pannacotta with pomegranate
Ingredients
- 50 ml 1/4 cup cranberry juice (feel free to substitute with 1/4 cup of lemon
- 4 gelatin leaves
- 340 ml 1,5 cup double cream
- 110 gram sugar
- 500 gram 2 cups full fat yogurt
- 1 tsp vanilla extract
- seeds of one pomegranate
Instructions
- Soak the gelatin in a bowl with cold water for at least 5 minutes.
- Put the cranberry juice, the double cream and the sugar together in a saucepan. Put on the heat and warm until the sugar is dissolved and hot enough to melt the gelatin but not boiling. Squeeze the moisture out of the gelatin and add to the cream mixture. Stir until dissolved.
- Add the yogurt and the vanilla in and stir everything through.
- Pour into the pannacotta tins, cover with cling film and put into the fridge for at least 4 hours but preferably overnight.
- If you want to remove the pannacotta from the tins, fill a large bowl with warm water and gently dip the tin into the hot water until you can see the sides coming loose a little bit. Put a plate on top of the tin, turn around, holding both with your hands and it should come straight out.
- Scoop the pomegranate seeds on top of the pannacotta and serve.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Exquisite, refined and wonderfully festive! A great Christmas dessert.
Cheers,
Rosa
That would be a perfect Christmas dessert in this heat. I doubt I’ll ever get used to Christmas in the summer. 🙂
O I can’t imagine having to be in the sun on Christmas! I already ‘hate’ it when we have a sunny day with christmas! I’d prefer dark and gloomy and well a white christmas ideally but that never seems to happen!
Never made a yogurt based panna cotta before so this is definitely something I will have to try. This recipe is also perfect for the hot Summer Christmas here in Aus!
Yes it’s light and refreshing for sure!
Wow this looks gorgeous and your photography is beautiful!!
Thanks so much Manali!