Pomegranate Cheesecake Panna Cotta

In Make-ahead by Frances Largeman-Roth


Makes 10 servings | Prep Time: 20 mins | CHILL TIME: 3 HOURS

I love to make panna cotta. It’s so creamy and delicious and it feels fancy, though it’s very easy to make. In this version, I’ve added pomegranate juice to the panna cotta mixture, as well cream cheese to give it that amazing cheesecake flavor. Top the little dessert cups with fresh pomegranate arils, and you have a very festive dessert!



  • 1 cup whole milk, divided
  • 1 envelope plain gelatin
  • 1 cup whipping cream
  • 4 ounces POM Wonderful pomegranate juice
  • 1/4 cup sugar
  • 1 vanilla bean, split
  • 1 cup plain cream cheese, at room temperature
  • 3/4 cup pomegranate arils
  • 1/4 cup chopped pistachios


  1. Pour 1/2 cup of the milk into a small bowl. Sprinkle the gelatin on top and set aside for 15 minutes. 
  2. In a large saucepan, combine the remaining whole milk, the whipping cream, the pomegranate juice, and the sugar. Scrape the seeds from the vanilla bean and add to the pan, along with the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from heat and let sit for 10 minutes. 
  3. Over a bowl, place a fine mesh sieve. Strain the panna cotta mixture into the sieve, removing the vanilla bean. To this mixture whisk in the milk and gelatin mixture. Allow to cool (you can place in the fridge for 10-15 minutes), then blend in the cream cheese using a whisk or a handheld mixer. 
  4. Into the bottom of 10 small dessert or shot glasses, pour 4 ounces of the panna cotta mixture. Refrigerate for 3 to 6 hours, until set. Top with the arils and pistachios and enjoy!