Pomegranate is my new “it” food. I’ve always loved the bloody red fruit, but within the past year, this love has intensified to an all out infatuation. As expensive as they can be, I try and get my hands on one as often as possible, especially pomegranate juice, which, with a splash of seltzer, is a perfect refreshing drink.
When I saw the challenge for this month, I knew that I was going to be able to sneak my new fruit obsession into this dessert quite perfectly. The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
Now I have never made Panna Cotta before, nor can I say I’ve eaten myself many time either. I was excited for a new challenge for something that sounded delicious, moderately easy to make, and would allow me to add some of my own variations on. I made the basic vanilla Panna Cotta recipe, but added a pomegranate jelly over the top with some sprinkled on fresh pomegranate seeds. The result was the perfect mixture of vanilla sweetness with a hint of tangy fruit. I’m now a fan of Panna Cotta, as it’s a fairly easy dessert to make that can be made to seem super fancy when put in little cups and set out on table of desserts.
Florentine cookies are pretty to look at, but in my opinion not that all exciting to eat. They are definitely a hit of sweetness that are complemented well with some drizzled on chocolate, but I can’t say that they really go all that well with the Panna Cotta. In the future, I would stick to making one or the other, but not both at the same time.
If you’d like to make this Panna Cotta, which I really think you should, you can find the recipe for the pomegranate jelly here. Enjoy!