I’m on this hot streak of making not-ice-cream desserts that I had originally envisioned as ice cream. Panna cotta is basically perfect–still cool, still creamy, still providing many opportunities to incorporate at least one more flavor. Bonus: much easier, too.
Pomegranate season is starting. I love, love, love the ruby-bright,fresh, tart thing with the cinnamon-whiskey warming effect thing. It’s perfection.
Two tablespoons of bourbon in two cups of fruit = you can taste the bourbon. I love it, but feel free to tone it down, or skip it altogether, or use brandy or Cointreau instead. You do you!
As for me, I’m basically ready to make every incarnation of the pomegranate-whiskey-cinnamon combo. Cheesecake! Rice Pudding! Pancakes! Ice cream! Crepes and layer cakes, and crepe layer cakes! Can we work this into a cronut?
We’ll get to all that, but meanwhile I think you should start with making this panna cotta. It’s the easiest, loveliest thing!
1 cup whole milk, divided
2 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
2 cinnamon sticks, broken into pieces
2 cups pomegranate seeds
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons bourbon
Combine half of the milk with the cream, sugar and cinnamon in a medium saucepan and cook over medium heat until sugar is dissolved and mixture is simmering. Remove from heat and allow to steep for an hour, covered.
Fifteen minutes before mixture is finished steeping, pour the rest of the milk into a medium bowl and sprinkle with the gelatin, then let stand until soft, 15 minutes or so.
Bring the cinnamon mixture back to a simmer and add the gelatin mixture, stirring until gelatin is dissolved. Divide between two individual dishes for large servings, or four for smaller ones, then chill, uncovered, until set (at least 6 hours).
To make the compote, whisk together sugar and cornstarch, then combine in a medium saucepan with pomegranate and lemon juice. Cook over medium-high heat, stirring frequently, until thick and bubbly, 5 minutes or so. Remove from heat, stir in bourbon, and chill, covered, until cold.
Serve panna cotta topped with the compote. Makes 2 large or 4 small servings. Enjoy!
