Pomegranate Panna Cotta


¾ cup + 1 ½ tbsp heavy cream 200 ml
¾ cup pomegranate juice 185 ml
½ cup granulated sugar 85 gms
3 sheets of gelatine or 2 tsp of gelatine powder 6 gms – 0.2 oz.
4 tsp Grenadine syrup


  • Put the gelatine sheets in cold water for 10 minutes.
  • Put the cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  • Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
  • Add the pomegranate juice and mix well.
  • Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.