Mandarin Panna Cotta with Pomegranate Caramel

February 20, 2017

Cold and creamy, sweet and tangy, this panna cotta is an easy yet sophisticated dessert that is perfect for an upscale affair or a delicious finale to a homestyle supper. The topping of rich, fruity pomegranate caramel plays perfectly with the citrus infused vanilla cream.

  • Prep: 35 mins
  • Cook: 35 mins
  • Yields: 4 servings


For Panna Cotta

1 packet (about 1tbs) unflavored gelatin

2 tbs cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar

zest of 1 mandarin or tangerine

2 tsp vanilla extract

For Pomegranate Caramel Sauce

1 jar Skylake Ranch Pomegranate Fruit Spread

2 tbs Skylake Ranch Pomegranate Balsamic

2 tbs prepared caramel


1In a very small saucepan sprinkle gelatin over water and let stand about one minute to soften.

2Heat gelatin mixture over low heat until dissolved. Remove from heat.

3In a saucepan, bring cream, half and half, zest and sugar just to a boil over moderately high heat, stirring.

4Remove pan from heat and stir in gelatin mixture and vanilla.

5Divide cream mixture among six goblets. Cover and chill at least four hours.

6In a saucepan, heat jelly over medium-high until bubbling. Add caramel and balsamic and stir to dissolve. Cool for about ten minutes, then spoon over cold panna cotta.


Send this to a friend