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Chocolate pomegranate panna cotta 60 minutes

The last time I used pomegranate seeds in a recipe was for Devine's birthday brownies. I've been meaning to use it in another dessert and finally today is that day. Panna cottas to the rescue!

Agar-based desserts are very easy to prepare you don't even need to refrigerate it to have it set (Agar agar desserts will solidify at room temperature). I had beet juice left over and used it to make the agar coconut jelly pink.

I used some of the balsamic reduction i had to make a chocolate sauce; balsamic vinegar and chocolate is amazing together. Pomegranate seeds looks beautiful on jelly desserts and taste-wise it pairs nicely with all the rest.

The recipe was inspired by The Detoxinista .

coconut milk1 canvanilla extract1/2 tspagar agar powder1 tspbeet root juice2 tbsppomegranate seeds1/2 cup

Chocolate sauce

cocoa powder1/2 cupwater1/2 cup

    4 servings

  • Take the can of coconut milk and shake it to mix the liquid and cream together. Open it and pour in a pan, add 1/2 tsp of vanilla extract, 1 tsp of agar agar powder and 2 tbsp of beet juice. Stir well and bring up to medium heat.
  • Let the agar agar powder dissolve for 5 minutes, then pour the mixture into 4 separate bowls.
  • Let cool, then refrigerate for 60 minutes until set.

Balsamic reduction

  • Refer to the instructions in this recipe. Otherwise you can just add non-reduced balsamic vinegar (it just wont be as concentrated).

Chocolate sauce

  • Whisk 1/2 cup of cocoa powder with 1/2 cup of water and 2 tbsp of balsamic reduction together until well incorporated. If you prefer it to be thinner add a bit more water, 1 tsp at a time.
  • Divide into the 4 bowls, over the coconut agar agar jelly. Top with spoonfuls of fresh pomegranate seeds!

Chili pomegranate brownies


Vegemite caramel