Vanilla Bean Panna Cotta with Pomegranate

Vanilla Bean Panna Cotta
Pomegranate Syrup
Pomegranate Seeds
Mint Sprig
Sunken City Supper Club Menu

October 16th Menu

Polenta Cakes with Cambozola and Shrimp, Roasted Chile Oil
Date Bacon Bundles
Pea Crostini Two Ways: With Prosciutto or Pears

Oysters Rockefeller Soup

Grilled Squash, Wild Baby Arugula
Warm Marcona Almonds
Shaved French Etorki Cheese
Almond Oil Late Harvest Riesling Vinaigrette

Stout-Braised Short Ribs
Reginette Pasta, Gremolata
Horseradish Cream

Vanilla Bean Panna Cotta with Pomegranate

Your SCSC Hosts
Sally, Gail, and Lori Lynn
We hosted a big party this past Friday night outdoors on my patio: 24 people, 5 courses, live music. It was the debut of what we are calling the Sunken City Supper Club. A place to periodically mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and perhaps a little dancing to the awesome intimate jazz standards performed by Barry Anthony and Bill Ryan. Their band is called The Swing of Things.
Here’s a sweet sample of their music when they play at The Sky Room in Long Beach with the entire band. Please click below to enjoy the tunes while reading the rest of the post, you’ll immediately get the feel of our supper club event!
My friends Gail and Sally and I held three test kitchen dinners with my Brother Bill and Barry and Al to decide on the menu. Then we shopped and cooked and decorated for 4 days. It was a lot of work and a lot of fun.

Organizing the china, glass, and silver.

Rosemary from Gail’s garden with roses from my garden.
Panna Cotta

I thought it might be neat to write about the dessert first.
After trying baked figs, puff pastry, apple crisp, mascarpone sorbet and other ideas in our test kitchen we decided on panna cotta with pomegranate. It was a huge hit!

In addition to trying recipes, we also tried out presentations. We had to be able to execute the dish for 24 guests and be able to get it to the tables in a timely manner, as well as have enough china and silver in my home to serve it uniformly.

Panna Cotta: We began by sprinkling 5 t. powdered gelatin over 6 T. cold water. Then 2/3 c. sugar and 1/8 t. salt are added to 5 c. heavy cream and 1 c. milk in a large pot. Cooked over medium heat to dissolve sugar. When bubbles appear on the edges the gelatin mixture is added, removed from heat, cooled slightly and add vanilla bean seeds from 2 pods. Pour into ramekins, cover, and chill over night. We made 2 batches for 24 servings.
To serve the panna cotta, run a knife around the edge, dip bottom of ramekin in hot water for 5 seconds, then invert onto a plate.
We doubled the usual amount of vanilla bean, which imparted a deep, rich, intense flavor to the “cooked cream.” And the tart bright concentrated flavor of the pomegranate syrup was the perfect for our “Best of Fall” menu, the pomegranate seeds were like little jewels.
Sunken City Supper Club

Please stop by Taste With The Eyes in the next few days for more about Sunken City Supper Club event. Thank you to all our guests, it was such a pleasure having you here! Your enthusiasm, excitement, and participation made this event a super success. We hope to see you at the next supper club gathering soon.
Lastly a special thank you to my Brother Bill, and dear friends Gail and Sally, to fabulous musicians Barry and Bill, and extra helpers Al and Troy and Marlene. What a super team!
More recipes from this event:

30 thoughts on “Vanilla Bean Panna Cotta with Pomegranate”

  1. Panna Cotta, I love this dessert, it is my favorite, everytime that I see in the menu is a MUST…yours look so creamy and yummie! By the way, the party was a success! Very nice 🙂

  2. Panna Cotta is right up there with crème brûlée in my book (as in, to die for!)!! What a fun dinner! Looking forward to meeting you in SAn Francisco!

  3. the panna cotta looks fab! and congrats on winning the nominations!

    it's been a happy experience visiting your blog:) I'd also like to invite you to participate in my sweet celebration recipe contest running on my blog:) your recipes look amazing:)

  4. I love how you made the panna cotta seasonal and so very pretty. (And I'm partial to it anyway) I want to be in your test kitchen. Looking forward to the rest of the menu. (I already have my favorites.)

  5. I love the contrast of the pearly white panna cotta against the blush-colored pomegranate.

  6. Love the music and food. I've been wanting to start a supper club I'm just not sure where to start. I'm so ready after hearing and reading this.

  7. Mamma mia, Lori Lynn,
    I am in awe – the menu reads like a foray into food heaven, the panna cotta looks o so delicious. I want to be the kitchen help for the next test drives!
    I am sure you have watched "Babette's Feast," have you? You are her equal!

  8. Oh wow! Looks and sounds like an awesome time had by all. I'm with Merisi, I, too, WANT to be in the kitchen for your next test drive. 😉


  9. I love the contrast of the snow-white cream and the deep red syrup. Very dramatic! And love the setting too! 🙂

  10. Beautiful… even to the jewels on top!
    I featured this on a post~ thanks for always making me smile.

  11. I've eaten some good (and bad) panna cottas but I've yet to make one! Pom seeds are the jewel in the crown here.

  12. I see panna cotta all over and have never made it for my family. I must- it seems so easy, really. Your photos are wonderful!

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