In Italian, “panna cotta” means “cooked cream.” This molded custard dessert is flavoured with tangy buttermilk, almond extract and lemon peel and its topped with pomegranate gelatin.

Yield: Serves 6.



  • 1/3 cup pomegranate juice
  • 1/2 tsp unflavoured gelatin
  • 1/4 cup cold water
  • 1 envelope unflavoured gelatin
  • 2/3 cup whipping cream
  • 1 1/3 cups buttermilk
  • 1/2 cup granulated sugar
  • 1 tsp grated lemon peel
  • 1/2 tsp almond extract
  • Fresh fruit*


  1. Place pomegranate juice in a small nonreactive saucepan. Sprinkle 1/2 tsp gelatin over pomegranate juice and let stand for 5 minutes or until softened. Cook over low heat, stirring until gelatin is dissolved. Divide pomegranate mixture among 6 lightly oiled 3/4 cup custard cups. Cover and refrigerate for 30 minutes.
  2. Place cold water in a bowl. Sprinkle 1 envelope gelatin over water and let stand for 5 minutes or until softened.
  3. Heat cream in a medium saucepan over low heat until steaming and just beginning to simmer. Do not boil. Remove from heat.
  4. Stir in gelatin mixture, stirring until gelatin is dissolved. Add buttermilk, sugar, lemon peel and almond extract; stir until sugar is dissolved.
  5. Remove custard cups from refrigerator. Pour buttermilk mixture gently over pomegranate mixture in custard cups. Pouring into the bowl with a spoon held over the custard cup helps to prevent the pomegranate mixture from breaking.
  6. Cover and refrigerate until firm or for up to 24 hours.
  7. To serve, run a thin knife around sides of custard cups to loosen; unmould onto dessert plates. Serve with fruit.
Nutritional analysis per serving:

202 calories, 11.5 g fat, 3.5 g protein, 21.9 g carbohydrate, 0 g fibre, 71 mg sodium

*Ingredient not included in nutritional analysis.