Marissa's MediterraneanA silky, honey-sweetened yogurt dessert topped with a zesty pomegranate reduction and crunchy pistachios. Light, elegant, and perfectly balanced.
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a saucepan over medium heat, combine the heavy cream, honey, and vanilla. Stir until the honey is dissolved and the mixture is hot but not boiling.
Remove the cream from the heat and whisk in the bloomed gelatin until completely dissolved. Let the mixture cool slightly.
Make sure there are no gelatin lumps left for the smoothest texture!
Whisk the Greek yogurt in a large bowl until smooth, then slowly pour in the warm cream mixture, whisking constantly until fully combined.
Pour the mixture into 4-6 ramekins or small glasses. Refrigerate for at least 4 hours, or until firmly set.
While the panna cotta sets, simmer the pomegranate juice and molasses in a small pan until reduced by half into a thick syrup. Let it cool completely.
To serve, drizzle the pomegranate syrup over the chilled panna cotta and top with a generous sprinkle of crushed pistachios.
The key to a perfect panna cotta is using just enough gelatin to set it while keeping that signature 'wobble.' For a vegan-friendly version, you can swap the gelatin for agar-agar and use full-fat coconut milk! If you don't have pomegranate molasses, a honey balsamic reduction works wonders too.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef