Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, October 30, 2012

Vanilla Bean Panna Cotta with Balsamic Pomegranate Reduction

Panna Cotta is one of my favorite desserts, so elegant, tastes amazing and it's very easy to make! You can add different flavors to the panna cotta, but this time i made the simplest one and added the flavor with an amazing reduction. It was the perfect combination of flavors!
I hope you enjoy this as i much as i did!!! 

Panna Cotta:
3 cups of heavy cream
2 teaspoons of unflavored gelatin
2 tablespoons of water
1/2 cup of sugar
1 whole vanilla bean, split
1 lemon, zested6 small ramekins (5 oz) lightly oiled (unflavored oil spray)

Balsamic Pomegranate Reduction:
1 cup balsamic vinegar
1 cup fresh squeezed orange 
1/2 cup brown sugar
2 pomegranates (squeezed to get juice and seeds out)

In a medium saucepan, combine cream, sugar, vanilla bean and seeds and lemon zest. Bring the mixture to a simmer. Remove from heat, cover and let steep for 15 minutes.
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.

Uncover the cream and bring it to a simmer again. Remove from heat and add the gelatin. Stir until all the gelatin is dissolved. Remove the vanilla bean and pour the mixture into 6 prepared ramekins. Let it cool to room temperature, cover with plastic film and place in the refrigerator for at least 4 hours.
The oiled ramekins will make it a lot easier to remove the panna cotta from them.

To make the sauce, place all ingredients in a small saucepan, cook until reduced by at least half, longer if you want the sauce thicker.Serve warm over cold panna cotta.


  1. OMG, Bia! This looks and sound awesome...w/all my 'nilla, I'll be making!xox

  2. Looks interesting, I'll try this recipe soon :)