Posted on Wednesday, 8th December 2010 by Grace Massa Langlois
Vanilla-Coconut Panna Cotta with Pomegranate Jelly is the first dessert in a trio of Mini Desserts I plan on serving for my daughter, Liana’s New Year’s Eve party. I intend to present this trifecta of desserts in a variety of mismatched shot glasses. We are not planning a sit down dinner this year, rather an evening filled with guilty pleasures, mouth-watering hor d’oeuvres, dips and finger foods.
I promised myself the menu would only consist of simple desserts. If they could be made ahead, even better! Preparations will be hectic enough, adding complicated desserts to the mix would be downright foolish!
I’ve learned to streamline things over the years. Gone are the days of trying to overly impress my guests, leaving little time to enjoy the evening. Now I try to keep things simple without compromising taste, texture and of course the visual (We do eat with our eyes first!).
Undeniably this dessert will become the Show Stopper on your Holiday Dessert Table. The dazzling, dark red Pomegranate Jelly provides a striking contrast in colour to the milky, white Vanilla-Coconut Panna Cotta.
Your guests will not only enjoy the silky, delicate vanilla infused Coconut Panna Cotta but the burst of tartness in the Pomegranate Jelly will also refresh the palate.
In this case, less is more. Simply garnish your dessert with a few seeds from a ripened pomegranate. One bite into the rich, ruby seeds will have you savouring the sweet juice that pops in your mouth.
Sometimes simplicity is best and that is most certainly the case with this Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered dessert.
A dessert table wouldn’t be complete without a little chocolate. Chocolate Salted-Caramel Mini Cupcakes will be making an appearance (I know they won’t last long!). I think I may take this Iced Butter Cake recipe and transform this cake into petit fours with a layer of marzipan, glazed in white fondant and decorated with a single silver dragée.
Vanilla-Coconut Panna Cotta with Pomegranate Jelly {Panna Cotta al Cocco e Vaniglia con Gelatina di Melagrana}
- Vanilla-Coconut Panna Cotta
- Pomegranate Jelly
Vanilla-Coconut Panna Cotta {Panna Cotta al Cocco e Vaniglia}
Makes 1420 ml (6 cups)
- 500 ml (2 cups + 1¾ tablespoons) coconut milk
- 237 ml (1 cup) heavy cream, 35%
- 237 ml (1 cup) coffee cream, 18%
- 225 g (1 cup) caster (superfine granules) sugar
- 1 vanilla bean, split and seeded
- 14 g (2 packages) unflavoured powdered gelatine
- In a medium saucepan, bring coconut milk, both types of cream, sugar, vanilla bean and seeds just to the boil, over medium heat, stirring until sugar is dissolved. Remove from heat, cover and allow vanilla to infuse, 20 minutes.
- Fill a small bowl with 90 ml (¼ cup + 2 tablespoons) very cold water; sprinkle gelatine over water and allow gelatine to bloom (soften), 5 to 10 minutes.
- Pass coconut mixture through a fine mesh sieve into a medium-sized bowl discard solids.
- Add bloomed gelatine to coconut mixture; whisk until gelatine is completely dissolved.
- Again pass mixture through a fine mesh sieve into a pourable container.
Pomegranate Jelly {Gelatina di Melagrana}
Makes about 535 ml (2¼ cups)
- 7 g (1 package) unflavoured powdered gelatine
- 475 ml (2 cups) Pom pomegranate juice
- 2 teaspoons caster (superfine granules) sugar
- In medium-sized bowl stir together gelatine and 60 ml (¼ cup) boiling water until gelatine is dissolved.
- Add juice and sugar to dissolved gelatine; stir until well combined and sugar is dissolved.
- Pass pomegranate mixture through a fine mesh sieve into pourable container.
Assembling Vanilla-Coconut Panna Cotta with Pomegranate Jelly
- Pomegranate Seeds
- Place serving glasses (cups) onto baking sheet.
- Pour panna cotta into serving glasses filling three-quarters full; refrigerate to set, 3 hours.
- Remove set panna cotta from refrigerator.
- Pour pomegranate jelly over panna cotta layer; return to refrigerator to set jelly, about 3 hours.
- Serve garnished with fresh pomegranate seeds.
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Tags: baked pudding, coconut, dessert, desserts, food, food photography, fruit, individual dessert, individual desserts, Italian dessert, Italian desserts, layered desserts, panna cotta, parfait, pomegranate, pomegranate jelly, quick desserts, Summer desserts
Posted in Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (58)
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December 8th, 2010 at 8:01 pm
Looks sophisticated, gorgeous AND delicious!
December 8th, 2010 at 8:26 pm
[...] This post was mentioned on Twitter by Outdoors2, Grace Langlois. Grace Langlois said: New Blog Post – Vanilla-Coconut Panna Cotta with Pomegranate Jelly http://su.pr/9Oxc8k #sweets #desserts #fbz [...]
December 8th, 2010 at 8:50 pm
They’re so perfect! Love the flavour combination too!
December 9th, 2010 at 2:24 am
Does the jelly need to cool before it’s poured onto the panna cotta? I imagine if it cools too much, it would set and thus not pour nicely. At the same time, if it’s just been boiling, will it heat the panna cotta too much?
They look lovely, by the way. I’m excited to try out the recipe.
December 9th, 2010 at 4:59 am
Lovely to look at. I’m sure lovely to eat, too. It would be nice to have for Christmas.
December 9th, 2010 at 7:55 am
Hi Ryan
Ryan the jelly will be pretty cool because you need not heat up the juice. You are only boiling the little amount of water necessary to dissolve the gelatin. Once you add the cold juice the heat is pretty much gone. So go ahead and pour, just make sure the panna cotta has set first.
Enjoy!
December 9th, 2010 at 11:04 am
Oh my these looks wonderful. I know the guests will love them.
December 9th, 2010 at 12:31 pm
These are simple? They look so elegant it’s hard to believe they’re also simple. I’ll take your word for it. Lucky Liana – she’s going to have a great New Year’s Eve party!
December 9th, 2010 at 6:11 pm
Gorgeous presentation!!!!
December 10th, 2010 at 1:00 am
Looks so awesome!
December 10th, 2010 at 10:00 am
I love the contrast in color — so sophisticated! And I’m all about making things in advance, too. As much as I love to cook and spend time in the kitchen, I also want to be hanging with my guests. Although, I have been known to put several of them to work with me in the kitchen. :-p I don’t think they mind.
December 10th, 2010 at 11:08 am
Stunning, stunning, stunning…. I can’t wait to makes these!!!!!!!
ButterYum
December 10th, 2010 at 7:31 pm
Stephanie I bet they don’t mind most people like to get involved.
December 11th, 2010 at 7:11 am
Gorgeous!!
December 11th, 2010 at 4:52 pm
This looks fantastic!
December 12th, 2010 at 8:57 am
[...] If you enjoy Italian Desserts as much as I do you must try one of my most favourite Italian treats, Cicerchiata (Italian Honey Balls). They are puffed pastry balls dripping with honey. And of course I can’t go without mentioning another traditional Italian Dessert, Panna Cotta; it is a family favourite and it can be paired with many different flavours. A pairing perfect for the summer is Panna Cotta and Raspberry Jelly Parfait and for the Holiday Season, Vanilla-Coconut Panna Cotta with Pomegranate Jelly. [...]
December 13th, 2010 at 9:41 pm
The pictures are amazing!!
Love them all!
December 14th, 2010 at 6:24 am
Thank you Cindy!
December 15th, 2010 at 6:20 am
These really look amazing, we’ll just have to try it out sometime.
December 15th, 2010 at 8:58 am
It is always fun to be able to try new dishes. You can certainly come across the weirdest recipes on the net but man can you learn to create some incredible stuff with the net. Thank you!
December 15th, 2010 at 7:00 pm
I stumbled across this recipe via Reddit, and as soon as I saw the photos I knew I had to make this as soon as possible. I whipped up a batch for a dinner party, and they were utterly amazing. Thumbs up to you from all my satisfied guests!
December 15th, 2010 at 11:25 pm
I am so happy you enjoyed!
December 16th, 2010 at 5:58 am
What a sophisticated little dessert! Love it and I’m sure it will be a hit at the party!
December 17th, 2010 at 3:19 am
I gotta try it. Once I saw it, I knew what to bring to Xmas parties. How many servings does this recipe yield in 6 oz. glasses?
December 17th, 2010 at 7:41 am
Hi Pete – Sorry I forgot to put that on the recipe. I would say you should get 8 to 9 6 ounce servings. I did have to double the recipe for pomegranate jelly. I would start with one recipe for the jelly first and if you need another then make another batch. Depending on how you layer up the glass will determine how much you need. What a perfect dessert to bring along!
December 17th, 2010 at 11:10 am
Grace- These are beautiful! The perfect dessert… easy, make ahead and stunning!
January 4th, 2011 at 7:27 am
Wootz… I’d love to try this recipe. But I won’t be able to find “Pom pomegranate juice”, izzit alright if I use another alternative pomegranate juice?
Thanks….
January 4th, 2011 at 9:16 pm
These are so pretty and I’m always looking for new ways to incorporate pomegranates into my cooking. I’ve whipped up Pomegranate Maple Pancakes and Pomegranate “Brookies,” but I’ll have to add this to the ever-expanding must-make list.
January 5th, 2011 at 4:54 am
Thank you, I’ve never heard of “Brookies”. You’ve piqued my curiosity, heading over to your site now.
January 5th, 2011 at 4:57 am
Hi Natalie, any pomegranate juice will work, in fact and flavour juice will work.
January 19th, 2011 at 8:38 am
Thanks Grace.. I’d really like to try this recipe soon.. I’ve just made corn jelly with coconut milk today… It’s super… ^^,
Can’t wait to try this out.. wootz…
February 14th, 2011 at 8:05 pm
oh my gosh!
i made these last night and YOU.ARE. (quite simply) A. GENIUS!!!!
these tasted amazing and i was so chuffed with myself.
everyone said they would happily pay for these in a restaurant – thats how good they were.
i made mine with an acai berry jelly and the flavour explosion was insaaaaane!
thank you!
February 14th, 2011 at 8:39 pm
So happy you enjoyed Chantelle!
March 2nd, 2011 at 8:35 am
Hi Grace, these (and everything on your website) looks sooo amazingly yummy!!! I can’t wait to try these recipes. One quick question re. presentation in the tall glasses. How do you get the Panna Cotta to set at a tilt? Do you put them in the fridge to set on something that keeps them tilted? They look gorgeous: piece of art!! Many thanks.
March 2nd, 2011 at 9:04 am
Thank you MIa and thank you for visiting. I used an egg carton Mia, my liqueur glasses happened to fit in perfectly and I was able to set them in tilted to the side. I think I will have some fun with them next time and do a few more layers, it will be a bit time consuming but the end result is worth it.
March 24th, 2011 at 12:47 pm
Hi grace!!
I am a second year hotel and restaurant management student in this current year and today i had one of the biggest food pracs ever, and i used your vanilla coconut panna cotta and pomegranate jelly recipe, lol you saved my life!! i received full results for my taste and the presentation i made out of it hehe, even got the tilted liquer glasses right, was simply amazing!!!
thank you for posting this amazing and awesome recipe!! looking forward to more wonderful mind blowers!
thanks Grace
March 24th, 2011 at 1:36 pm
Congratulations Stephanie!!! I am so excited for you.
March 29th, 2011 at 6:44 pm
Those look so yummy. The glasses make them look so fancy and elegant.
April 27th, 2011 at 6:47 pm
I can’t seem to get the jelly to jell…any tips? Would adding more sugar help? The coconut panna cotta was amazing, by the way. My family loved it.
April 27th, 2011 at 10:35 pm
So glad you enjoyed the panna cotta Connie. So sorry the jelly didn’t set. I would increase the gelatin by 1/2 a teaspoon that should do the trick. Generally one packet (1 tablespoon) will set 2 cups of liquid. I hope you’ll try again because the combination is amazing.
September 4th, 2011 at 8:48 am
[...] wine glasses). Refrigerate for several hours until set. Pomegranate Gelatine adapted from Graces Sweet Life Ingredients 1 1/2 tsp powdered gelatine 1/4 cup boiling water 1 cup pomegranate juice 1 tsp [...]
September 27th, 2011 at 2:32 am
I am very happy to read your recipes. It’s very useful for me, and I am completely satisfied with your website. All recipes and food information are very useful and very good. Your website is very attention-grabbing. I love all of the in turn you are sharing with each one!
September 30th, 2011 at 9:10 pm
Welcome Naiya and thank you for your kind words!
December 1st, 2011 at 2:44 pm
hi grace i made these 2day but here we don’t get the coffee cream so i used half n half…do u think this will work?i hope so bcoz will be xpecting guests…i hav put my glasses in an oblik angle in a muffin pan
n instead of a pomegranate jelly i will make a mango jelly.will let u know abt the guests’ comments.
December 1st, 2011 at 8:44 pm
Shamiyah, no problem, half and half will work fine. I finally found the video for the frosting. It took me a while, for some reason I couldn’t get to it. It looks like the frosting starts with either chocolate ganache that’s been left to thicken or it’s a bakers chocolate compound of some type. At first I thought the clear mixture she was putting in the bowl was egg whites which would be the start of an Italian Meringue but it was glucose. Basically it’s thickened chocolate ganache (I think or baker’s compound) whipped. Glucose and water is cooked probably to a light caramel and then it’s whipped into the chocolate. Then they add confectioners’ sugar. And then it’s finished with an addition of honey glaze (honey and water cooked on the stove similar to process of making a sugar caramel.) I would have to make a test batch to see if it’s what I think. It’s hard to say because they don’t list the chocolate element. I’m sorry it’s taken so long to get back to you, I am in the process of edits for the book and it’s very time consuming. Let me know if you try it with the elements I’ve listed here, I am excited to try it.
December 1st, 2011 at 8:46 pm
Shamiyah, by the way I’ve wanted to try the mango jelly and haven’t yet please let me know how it tastes with the coconut. Great idea using the muffin tin.
December 4th, 2011 at 5:30 am
hi grace i made it finally with the pomegranade jelly and it was absolutely divine
thx.everybody liked it a lot…thx again n keep posting more recipes…
December 26th, 2011 at 6:08 am
[...] Panna Cotta de coco e baunilha com gelatina de romã do La mia vita dolce [...]
January 1st, 2012 at 2:49 pm
What a wonderful recipe! I made this last night for our New Year’s Eve party and it was the hit of the evening.
January 2nd, 2012 at 2:33 am
[...] VANILLA – COCONUT PANNA COTTA Source here [...]
January 2nd, 2012 at 8:24 pm
I’m so happy you enjoyed Mark. I made them for Christmas and everyone enjoyed too.
March 31st, 2012 at 11:58 am
[...] recipes: http://gracessweetlife.com/2010/12/vanilla-coconut-panna-cotta-with-pomegranate-jelly/ combined with [...]
April 19th, 2012 at 4:15 pm
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May 31st, 2012 at 11:55 pm
[...] by GraceCrema di Latticello (Buttermilk Cream), quick and easy Italian dessert, is very similar to Panna Cotta but this eggless custard has whipped cream folded in making it extra creamy and light. Exactly what [...]
November 5th, 2012 at 7:55 pm
I sure your husband, has plenty of insurance. Reason, being he’s going to have heart attack, when I steal you away..any woman who can prepare these desserts, is worth stealing.
November 6th, 2012 at 12:01 pm
You are so sweet Amos!
November 16th, 2012 at 4:26 am
[...] Vanilla-Coconut Panna Cotta. http://gracessweetlife.com [...]
February 12th, 2013 at 1:53 pm
[...] This is so elegant. A romantic dessert for your sweetie on Valentines. If you live in the U.S.A. you’ll have to convert this one from, La Mia Vita Dolce. [...]