Yogurt Panna Cotta with Pomegranate Honey

This is the perfect make-ahead dinner party dessert!
Publish date:
Yogurt Panna Cotta with Pomegranate Honey

Recipe by Rochelle Palermo

Start to FinishMakes

25 minutes (plus chilling)

8 small bowls or glasses


  • 2 1/2 tsp. unflavored gelatin

  • 3 tbsp. fresh lemon juice

  • 3/4 cup sugar

  • 1 3/4 cups heavy cream

  • 2 1/4 cups plain whole-milk yogurt

  • 3/4 cup pomegranate juice

  • 1 tbsp. honey

  • 1/2 vanilla bean, seeds scraped

  • Pomegranate seeds, for garnish


In medium saucepan, stir gelatin and lemon juice until gelatin dissolves. Let stand for 15 minutes. Whisk in sugar and 1 cup cream. Bring to a simmer over medium-low. Whisk in yogurt and remaining 3/4 cup cream. Divide among 8 small bowls or glasses. Chill for 8 hours. In small saucepan, boil pomegranate juice, honey, and vanilla bean seeds until mixture thickens, about 4 minutes. Chill honey; drizzle over panna cotta. Garnish with pomegranate seeds.