Pink Peppercorn–Pomegranate Panna Cotta

Name: Pink Peppercorn–Pomegranate Panna Cotta
Yield: Serves 6
Ingredients: 2 cups, heavy cream; 3 tablespoons pink, peppercorns, cracked; 1 cup, pomegranate juice; 2 teaspoons, unflavored gelatin; 3 tablespoons, sugar; ⅛ teaspoon, salt; ½ cup, pomegranate seed; Shaved, white chocolate; Coarse finishing, salt

Desserts or Baked Goods
Fruit
Fruit Desserts
Holiday
Thanksgiving

By Tim Chin

We use pink peppercorns in a number of savory applications, but these peppercorns (not true pepper) are by far the fruitiest and most floral of the varieties, so they take well to dessert.

SERVES 6

TIME 1 hour, plus 4 hours chilling

Why This Recipe Works

This is a members' feature.