Yogurt and Pomegranate Panna Cotta (Print Version)

Creamy yogurt pairs with vibrant pomegranate in a light, elegant chilled dessert.

# What You’ll Need:

→ Base

01 - 1 1/2 cups plain yogurt
02 - 2 tablespoons honey

→ Setting Agents

03 - 1 1/2 teaspoons powdered gelatin
04 - 2 tablespoons cold water

→ Topping

05 - 1/4 cup pomegranate seeds

# How to Make It:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow it to bloom for several minutes.
02 - Combine half of the plain yogurt with honey in a small saucepan. Heat on low, stirring constantly, until honey is dissolved and mixture is just hot but not boiling.
03 - Remove saucepan from heat. Add softened gelatin mixture and stir thoroughly until completely dissolved.
04 - Fold in the remaining yogurt until the texture is smooth and uniform.
05 - Pour the blended mixture evenly into ramekins. Refrigerate for a minimum of 2 hours or until fully set.
06 - Unmold or serve directly in ramekins, topping each portion with pomegranate seeds.

# Additional Tips::

01 -
  • Uses only five main ingredients that are easy to find in most kitchens
  • No special molds required just ramekins or glasses
  • Make-ahead friendly it stays smooth and lovely in the fridge
  • A lighter alternative to cream-based panna cotta
02 -
  • Loaded with protein and lower in fat than classic panna cotta
  • Gluten free and versatile for various diets
  • Turns everyday ingredients into a festive showstopper
03 -
  • Always let the gelatin fully bloom in water for the creamiest texture
  • Do not let the yogurt mixture boil or you will lose the silkiness
  • A pinch of vanilla or orange zest can completely change the flavor profile and make the dessert feel new each time
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