{"id":4576,"date":"2026-08-25T14:17:50","date_gmt":"2026-08-25T14:17:50","guid":{"rendered":"https:\/\/www.consorziobalsamico.it\/ricetta\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\/"},"modified":"2026-10-14T14:20:15","modified_gmt":"2026-10-14T14:20:15","slug":"pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi","status":"publish","type":"ricetta","link":"https:\/\/www.consorziobalsamico.it\/en\/recipe\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\/","title":{"rendered":"Pomegranate Panna Cotta scented with Balsamic Vinegar of Modena PGI"},"content":{"rendered":"<p><strong>Directions \u2013 pomegranate and Balsamic Vinegar of Modena PGI gelatine<\/strong><\/p>\n<p>Soak the gelatine leaves in cold water for 10 minutes. Crush the pomegranate seeds in a potato ricer to release their juice. Filter the juice and heat it with the sugar in a small pan, without bringing to the boil. Add the soaked and squeezed gelatine and stir until completely dissolved. Let it cool and add Balsamic Vinegar of Modena PGI. Pour the gelatine halfway up the moulds and put in the freezer for an hour.<\/p>\n<p><strong>Directions \u2013 panna cotta<\/strong><\/p>\n<p>Soak the gelatine in cold water for 10 minutes. In a small pan, heat the cream with the vanilla and the sugar, without bringing to the boil. Squeeze the gelatine, add it to the cream, and stir until completely dissolved. Pour into the moulds over the gelatine and put in the fridge to set for 4-5 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Directions \u2013 pomegranate and Balsamic Vinegar of Modena PGI gelatine Soak the gelatine leaves in cold water for 10 minutes. Crush the pomegranate seeds in a potato ricer to release their juice. Filter the juice and heat it with the sugar in a small pan, without bringing to the boil. Add the soaked and squeezed [&hellip;]<\/p>\n","protected":false},"featured_media":4577,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[148],"chef":[27],"aceto_utilizzato":[143],"difficolta":[204],"collana":[151],"class_list":["post-4576","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-imma-di-domenico","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-media","collana-ricette-di-imma"],"acf":{"tempo_preparazione":60,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"60"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"4","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"4"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Ingredients for the pomegranate and Balsamic Vinegar of Modena PGI gelatine (4 silicone moulds)<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> leaves of gelatine<\/li>\n<li><strong>200 ml<\/strong> pomegranate juice<\/li>\n<li><strong>30 g<\/strong> sugar<\/li>\n<li><strong>1<\/strong> teaspoon Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>\n<p><strong>Ingredients for panna cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> heavy cream<\/li>\n<li><strong>1 and 1\/2<\/strong> leaves of gelatine<\/li>\n<li><strong>1<\/strong> teaspoon vanilla extract<\/li>\n<li><strong>75 g<\/strong> granulated sugar<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingredients for the pomegranate and Balsamic Vinegar of Modena PGI gelatine (4 silicone moulds)<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> leaves of gelatine<\/li>\n<li><strong>200 ml<\/strong> pomegranate juice<\/li>\n<li><strong>30 g<\/strong> sugar<\/li>\n<li><strong>1<\/strong> teaspoon Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>\n<p><strong>Ingredients for panna cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> heavy cream<\/li>\n<li><strong>1 and 1\/2<\/strong> leaves of gelatine<\/li>\n<li><strong>1<\/strong> teaspoon vanilla extract<\/li>\n<li><strong>75 g<\/strong> granulated sugar<\/li>\n<\/ul>\n"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pomegranate Panna Cotta scented with Balsamic Vinegar of Modena PGI - Consorzio Tutela Aceto Balsamico di Modena IGP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.consorziobalsamico.it\/en\/recipe\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pomegranate Panna Cotta scented with Balsamic Vinegar of Modena PGI - Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"og:description\" content=\"Directions \u2013 pomegranate and Balsamic Vinegar of Modena PGI gelatine Soak the gelatine leaves in cold water for 10 minutes. Crush the pomegranate seeds in a potato ricer to release their juice. Filter the juice and heat it with the sugar in a small pan, without bringing to the boil. Add the soaked and squeezed [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.consorziobalsamico.it\/en\/recipe\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\/\" \/>\n<meta property=\"og:site_name\" content=\"Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/AcetoBalsamicodiModenaIT\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-14T14:20:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.consorziobalsamico.it\/wp-content\/uploads\/2026\/08\/Panna-cotta-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2500\" \/>\n\t<meta property=\"og:image:height\" content=\"1666\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.consorziobalsamico.it\\\/en\\\/recipe\\\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\\\/\",\"url\":\"https:\\\/\\\/www.consorziobalsamico.it\\\/en\\\/recipe\\\/pomegranate-panna-cotta-scented-with-balsamic-vinegar-of-modena-pgi\\\/\",\"name\":\"Pomegranate Panna Cotta scented with Balsamic Vinegar of Modena PGI - 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Crush the pomegranate seeds in a potato ricer to release their juice. Filter the juice and heat it with the sugar in a small pan, without bringing to the boil. 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