The flavors of Arizona back home in Kansas — Grapefruit Panna Cotta

  
         In addition to having a wonderful time in Arizona, we brought home a big sackful of grapefruit and other citrus—handpicked by Barry and Jon. And, as chance would have it, while we were still in south Texas I watched a show (The Chew) where Michael Symon prepared his version of a  healthy dessert—Grapefruit Panna Cotta.
            I am definitely a fan of the cold Italian custard but have always topped it with fresh berries. However, with an abundance of grapefruit, just had to give his recipe a try. The only thing I did different—I used a drizzle of agave syrup (just enough to sweeten the fruit; because it is very sweet, it takes just a little), instead of the ¼ cup of honey called for in his recipe. Also, this could very well yield 8 desserts versus the 6 he lists.
            See his original recipe @ The Chew with Michael Symon.

Grapefruit Panna Cotta    6 to 8 servings
2 cups whole milk
1 vanilla bean
⅛ teaspoon salt
¼ cup granulated sugar
¼ cup water
2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)
2 cups plain Greek yogurt
1 grapefruit (diced with membranes removed)
¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)
¼ cup mint leaves, torn (if available)
  1. Panna Cotta: Pour the milk into a medium sauce pot.
  2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
  3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.

  4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes. (For more info on how to bloom gelatin, click here—"Blooming Gelatin)
  5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
  6. Once fully combined, stir in the yogurt.
  7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
  8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
  9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)

Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.

For a more traditional recipe (made from cream), click on Panna Cotta.

Recipe without photos . . .
Grapefruit Panna Cotta    6 to 8 servings
2 cups whole milk
1 vanilla bean
⅛ teaspoon salt
¼ cup granulated sugar
¼ cup water
2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)
2 cups Greek yogurt
1 grapefruit (diced with membranes removed)
¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)
¼ cup mint leaves, torn (if available)
  1. Panna CottaPour the milk into a medium sauce pot.
  2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
  3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.
  4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes.
  5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
  6. Once fully combined, stir in the yogurt.
  7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
  8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
  9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)
Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.

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