What a yummy dessert, slightly sweet and nicely balanced by sour pomegranate sauce. Easy to prepare a day earlier and stored in fridge. And healthier then dairy cream.

  1. Bring cream to boil chopped & smashed lemongrass, let simmer on low heat for 20-30 minutes
  2. Soak gelatine sheets in cold water
  3. drain once soft and add into cream, stir until dissolved
  4. Pour into small dessert pots or (warm) glasses
  5. Let it completely cool down in fridge
  6. Cut pomegranate in half and hit seeds out with a wooden spoon
  7. Keep juice & separate seeds from white skin
  8. For presentation pour sauce over Panna Cotta, decorate with fresh pomegranate seeds & mint
  • 400ml coconut cream
  • 5 sheets gelatine
  • 1 pomegranate
  • 3 lemongrass sticks
  • Mint leaves

Serves 4 person

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