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Panna cotta with pomegranate Recipe

Because it’s so fresh, this delicious panna cotta recipe from Martha Stewart not only works as a dessert, but it’s great as a tasty breakfast dish too.

With so much gorgeous fruit, it’s such a simple way of getting in your 5-a-day.

Don’t panic when you see the 3 hour cooking time, though - it’s actually very quick and easy to put together, it just takes a little while to set.

Why not give it a go?

Nutritional content

Servings: 6 people

Cook time: 20 minutes

Chilling time: 3 hours


1 pack gelatin (1/4 ounce)

1(1/4) cups heavy cream

1/3 cups sugar

Pinch of cardamon

Pinch of salt

2(1/2) cups low-fat buttermilk

1/4 cups of pomegranate seeds

3 seedless mandarins, thinly sliced

1/4 cup of toasted coconut flakes


  1. In a small saucepan, spend 5 minutes softening the gelatin in 1/4 cup of water.

  2. Add the cream, sugar, cardamom and salt, and warm the mixture over medium heat, stirring until the sugar and gelatin has dissolved.

  3. Stir in the buttermilk.

  4. Pour everything into a dish and refrigerate for around 3 hours until set.

  5. Sprinkle with the pomegranate seeds, mandarin slices and toasted coconut flakes before serving.


To store: Keep the panna cotta covered and store it in the fridge for up to 3 days.


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