Rosewater and Cardamom Panna Cotta with Pomegranate Seeds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Silky panna cotta flavored with fragrant rosewater and warming cardamom, topped with jewel-like pomegranate seeds for a delicate Valentine’s dessert. This Italian-inspired Valentine’s Day recipe, ready in about 20 minutes, pairs heavy cream, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tbsp gelatin powder
• 3 tbsp cold water
• 1 1/2 tsp rosewater
• 1/2 tsp ground cardamom
• 1/2 cup pomegranate seeds

Instructions

1. Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
2. Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 1/2 tsp ground cardamom. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling (about 5 minutes).
3. Step 3: Remove from heat and stir in the bloomed gelatin until completely dissolved. Then stir in 1 1/2 tsp rosewater.
4. Step 4: Pour the mixture evenly into 6 ramekins or molds. Chill in the refrigerator for at least 4 hours or until set.
5. Step 5: To serve, run a thin knife around the panna cotta edges, invert onto plates, and scatter 1/2 cup fresh pomegranate seeds over each for a burst of tartness and color.