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Mascarpone Panna Cotta with Pomegranate Syrup in a Jar

By JulieVR |

dessert in a jar

You may have noticed that desserts baked or otherwise served in jars is becoming somewhat of a food trend. Cakes baked in jars are definitely cute, but it occurred to me that puddings you eat with a spoon – desserts like panna cotta, which you’d serve in ramekins or small dishes anyway – make perfect candidates for serving in jars. Panna cotta, an Italian style gelled cream you might describe as an unbaked crème brûlée, is one of the simplest, most inexpensive desserts you can make. It’s perfectly light and simple for spring and summer, infinitely adaptable (try topping it with fresh berries, macerated fruit, chocolate or caramel sauce), and easy to make ahead to have standing by in the fridge.

I like to pick up vintage jars, which look great anywhere you use them – panna cotta is a great excuse to bring them to the dinner table! When done in jars, you can close the lids as they chill, preventing a skin from forming on top. Serving panna cotta in individual jars, ramekins, small dishes or glasses makes it easy – there’s no pressure to unmould them cleanly. Martini glasses work well for parties – they’re easy to hold and eat standing up.

This creamy panna cotta is made even richer and creamier with mascarpone – the simple syrup on top is made by simmering pomegranate juice and sugar, which creates a sweet-tart drizzle that perfectly complements and contrasts the smooth panna cotta.

Mascarpone Panna Cotta with Pomegranate Syrup

1 pkg. plain gelatin (or 1 tablespoon if you buy it in bulk)
2 cups heavy (whipping) cream
2 cups half & half
1/2 cup mascarpone
1/4 cup sugar
1 tsp. pure vanilla extract (optional)

Pomegranate Syrup:
2 cups (ish) pomegranate juice (POM comes in 473 mL bottles-it works perfectly)
1/2 cup sugar
a few strips of orange zest (optional)

Pour the creams into a medium pot and sprinkle with gelatin. Let it sit for a few minutes to let the gelatin soften. Set the pot over medium heat and stir, warming the cream but not letting it boil, until the gelatin is completely dissolved.

Add the mascarpone (I just eyeball it, adding a large spoonful) and sugar and cook, stirring, until the mascarpone is melted and the sugar is completely dissolved. Remove from heat and stir in the vanilla.

Pour the mixture into jars (or wine glasses, small dishes or ramekins). Refrigerate for at least 2 hours, until set. (These can be made up to a few days in advance; simply close the lids to avoid having them dry out on top.)

To make the pomegranate syrup, simmer the pomegranate juice, sugar and orange peel in a small pot set over medium heat until it reduces by half. Remove the peel and cool completely – it should have the consistency of syrup. (This too can be made up to a week in advance and refrigerated.)

Drizzle panna cottas with pomegranate syrup and serve. Serves 6-8.

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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3 thoughts on “Mascarpone Panna Cotta with Pomegranate Syrup in a Jar

  1. Jen @ Muddy Boot Dreams says:

    Your post on Panna Cotta has brought me straight out of lurking status. I just recently had some wonderful panna cotta at the Murchies in Victoria. OH my!! and swoon.

    It’s definitely the desert for me!

    Yours looks delish, can’t wait to try it out myself.

    The one in Victoria was made with yogurt, have you ever tried that?

    Jen @ Muddy Boot Dreams

  2. brooklynsupper says:

    I wish I had a jar of this right now. I LOVE panna cotta and your tangy/sweet flavor combination sounds divine.

  3. dessyphelps says:

    I love the free sample site “123 Get Samples” search online to find their official website, that’s where i get most of my samples from!!! yay i love free stuff.

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