Vanilla-Infused Panna Cotta With Pomegranate Glaze

The First Time I Screwed This Up…

The first time I tried making panna cotta, I thought, “It’s just cream and gelatin, how hard could it be?”
Turns out, pretty damn hard if you’re careless.
I boiled the cream (wrecked the texture), didn’t fully dissolve the gelatin (left weird little clumps inside), and didn’t chill it long enough (so it collapsed when I tried to unmold it). It was like bad cafeteria pudding instead of that elegant, creamy wobble Gordon talks about.

Once I understood the discipline — slow heat, full bloom, real chill time — it clicked.
This isn’t a hard dessert. It’s just an unforgiving one.

Let’s get you making it right the first time.

Why This Works (And Where Most Go Wrong)

Why Gordon’s version succeeds:

• Gentle heat. Always below boiling.
• Proper gelatin blooming. No shortcuts.
• Full chill. No rushing.
• Flavor layering. Not just “sweet cream.”

Where most people wreck it:

• Boil the cream? Texture goes grainy.
• Half-dissolve the gelatin? You get weird lumps.
• Pour hot glaze over cold panna cotta? You melt the top layer instantly.

It’s simple, yes — but the margins are thin. You need to respect every step.

Ingredients That Actually Matter

Panna Cotta Base:

• 2 cups (250ml) heavy cream – gives that rich, velvety body
• ½ cup (50ml) whole milk – softens the richness
• ½ cup (50g) granulated sugar – just enough sweetness
• 2 gelatin sheets – soaked cold, squeezed dry (proper bloom matters)
• 1 real vanilla bean – split and scraped (or a good vanilla extract if desperate)

Pomegranate Glaze:

• 1 cup pomegranate juice – tart contrast to the sweet cream
• ¼ cup sugar – balances the sharpness

Garnish:

• 1 dark chocolate bar – frozen hard, shaved into curls
• Fresh pomegranate seeds – juicy pops of brightness

How To Make Gordon Ramsay’s Vanilla-Infused Panna Cotta With Pomegranate Glaze

First, bloom your gelatin.
Cold water, give it time, don’t mess with it.

While that’s happening, set your cream, milk, sugar, and vanilla into a saucepan over medium heat. Whisk it lightly. Watch it. As soon as you see the first little bubbles around the edge, kill the heat. Don’t let it boil.

Now, squeeze out your softened gelatin and whisk it into the hot cream. Take your time here — you want it silky smooth. No rushing.

Once the mixture looks glossy and uniform, pour it gently into your glasses or ramekins. Fill about three-quarters full. Stick them in the fridge and forget about them for at least 4 hours. (Overnight if you can — the set will be even better.)

Now, make your glaze.
Heat the pomegranate juice and sugar in a small pan. Bring to a gentle boil, then drop it to a simmer. Let it reduce by about a third. When it’s syrupy, take it off the heat and let it cool completely. (Pour hot syrup on cold cream and you’ll undo hours of work.)

When the panna cottas are firm, slowly spoon the cooled pomegranate glaze over the tops. Let it settle naturally.

Grab your frozen chocolate bar, scrape curls off with a knife or peeler, and sprinkle generously over the glaze. Toss a few fresh pomegranate seeds on top.

Done.

When you serve it, it should wobble slightly, but hold its shape like a dream.

What Gordon Ramsay Says About This Dish

• “Let it wobble — it’s not a block of cheese.”
  (The wobble shows you nailed the set. Over-set = too much gelatin or rushed chilling.)
• “Real flavor means real ingredients.”
  (Use a vanilla bean if you want that layered, rich depth.)
• “Patience. The fridge does half the work for you.”
  (Don’t try to force the set faster with the freezer — it wrecks texture.)
• “It’s the simple things that trip you up.”
  (Rushing the glaze, rushing the chill — it’ll show immediately.)

What I Got Wrong (And How I Fixed It)

• Mistake: I boiled the cream. It curdled slightly.
  Fix: Watch for edge bubbling — nothing more.
• Mistake: Gelatin clumped. Gross, rubbery chunks.
  Fix: Soaked the sheets longer, whisked properly into hot liquid.
• Mistake: Poured hot glaze over panna cotta. Melted a hole right into it.
  Fix: Fully cooled glaze before pouring.
• Mistake: Didn’t chill long enough. Half-set, ugly collapse when plated.
  Fix: Four hours minimum. Overnight ideal.

Variations That Actually Hold Up

• Swap the glaze: Raspberry, passionfruit, or blood orange juice instead of pomegranate? Perfectly fine.
• Twist the flavor: A tiny bit of orange zest in the cream if you want a holiday version.
• Different garnish: Toasted pistachios and a little honey drizzle work too — tested it, solid.

Don’t: Use low-fat milk or cream.
Tried it. Weak set, flavorless result. Not worth saving calories here.

Pro Tips That Change The Game

• Freeze your chocolate bar at least 30 minutes before shaving. You’ll get better curls.
• Chill the serving glasses a little before pouring panna cotta in — sets faster, cleaner layers.
• Use a fine-mesh sieve if your cream mixture seems lumpy before pouring — saves the texture.
• Spoon the glaze gently, close to the surface — don’t pour from up high like a waterfall.

Storage + Leftover Moves

• Storage: Cover tightly with plastic wrap without touching the surface. Fridge for up to 3 days.
• No Freezing: Freezer destroys panna cotta’s texture.
• Leftover idea: Extra pomegranate syrup? Drizzle it over Greek yogurt or pancakes.

FAQ

Q: Can I use powdered gelatin instead of sheets?
A: You can — 1 sheet = roughly 1 teaspoon powdered. Bloom it first!

Q: How do I check if it’s set?
A: Gently jiggle the glass — it should move like firm jelly, not slosh like milk.

Q: Can I unmold these?
A: Yes, but honestly, they look better and survive better in glass.

Q: What if I don’t have pomegranate juice?
A: Use raspberry puree, blood orange juice, or even a really nice cherry syrup.

Try More Recipes:

• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay Chicken Gravy Recipe
• Gordon Ramsay Chicken Biryani Recipe