Rum-Infused Panna Cotta with Pomegranate Glaze and Chocolate Shards

Ingredients

• 250 ml Heavy cream (full‑fat for richness)
• 50 ml Whole milk
• 50 g Caster sugar (divided: 50 g for panna cotta, extra ~30 g for glaze)
• 2 sheets Gelatin sheets (soaked in cold water then squeezed dry)
• 15 ml Dark rum (about a splash)
• 200 ml Pomegranate juice (100 % juice, no added sugar)
• 30 g Dark chocolate bar (chilled in freezer for easy shaving)
• 50 ml Water (for gelatin soaking) (cold)

Instructions

1. Measure liquids and sugar

   Measure 250 ml heavy cream, 50 ml whole milk and 50 g caster sugar into a medium saucepan.

   Time: PT3M

2. Heat the cream mixture

   Place the saucepan over medium heat and stir gently. Bring the mixture to just below a boil – you’ll see small bubbles forming around the edges (about 90 °C).

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   Temperature: 90°C

3. Soak gelatin

   Place 2 gelatin sheets in a small bowl with 50 ml cold water. Let them sit for 5 minutes until softened, then squeeze out excess water.

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4. Incorporate gelatin

   Remove the saucepan from the heat. Add the softened gelatin sheets to the hot cream mixture and whisk until completely dissolved.

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5. Add rum

   Stir in 15 ml dark rum for a subtle adult flavor.

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6. Portion the panna cotta

   Pour the warm mixture into 4 serving glasses, leaving about 1 cm of space at the top for the glaze.

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7. Chill the panna cotta

   Place the glasses in the refrigerator and let set for at least 2 hours, or until slightly firm to the touch.

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8. Prepare pomegranate glaze

   In a clean saucepan combine 200 ml pomegranate juice with about 30 g caster sugar. Bring to a boil, then reduce the heat and simmer until the liquid thickens to a sticky syrup consistency (about 1 mm thick when drizzled).

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   Temperature: 100°C

9. Cool the glaze

   Transfer the glaze to a jar and let it cool to room temperature.

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10. Glaze the panna cotta

    When the panna cotta is set, carefully drizzle the cooled pomegranate glaze over each glass, allowing it to run down the sides slightly.

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11. Shave chocolate

    Take the chilled chocolate bar from the freezer and use a microplane or fine grater to shave thin shards, resembling gold leaf.

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12. Finish and serve

    Scatter the chocolate shards over the glazed panna cotta. Serve immediately or keep chilled until serving.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

38 g

Fat

24 g

Fiber

1 g

Ingredient Substitutions

• Instead of Heavy cream: half‑and‑half, whole milk (less rich)
• Instead of Whole milk: any plant‑based milk
• Instead of Caster sugar: granulated sugar, powdered sugar
• Instead of Gelatin sheets: agar‑agar powder (use 1 g per sheet)
• Instead of Dark rum: brandy, bourbon, rum‑free: extra vanilla
• Instead of Pomegranate juice: cranberry juice, pomegranate concentrate diluted with water
• Instead of Dark chocolate bar: cocoa nibs, white chocolate shards

Equipment Needed

• Saucepan (medium)
• Whisk
• Small bowl
• Measuring cup
• Measuring spoons
• Serving glasses (4)
• Refrigerator
• Second saucepan (for glaze)
• Ladle or spoon for glazing
• Microplane or fine grater
• Timer

Critical Steps — Do Not Skip

• Bring the cream mixture to just below a boil without letting it overflow.
• Fully dissolve the softened gelatin; any undissolved bits will cause grainy texture.
• Reduce the pomegranate glaze to the right syrup consistency – too thin will make the dessert soggy.

Chef Tips from the Video

• Add a split vanilla bean to the cream mixture for an extra layer of flavor; remove before adding gelatin.
• For a deeper color, use a splash of pomegranate molasses instead of juice.
• A light dusting of sea salt on the chocolate shards heightens the sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Can be kept, covered, for up to 3 days.

Freezer: Not recommended – gelatin texture changes when frozen.

Room temperature: Serve at room temperature; do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the panna cotta and glaze a day ahead; keep them covered separately in the fridge.
• Chocolate shards are best added just before serving to retain crunch.