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)
- Panna Cotta: Pour the milk into a medium sauce pot.
- 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.
- 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.
- 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)
- Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
- Once fully combined, stir in the yogurt.
- Evenly distribute the mixture into 6 (or 8) 4-ounce
ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
- Grapefruit: Meanwhile, combine the grapefruit,
honey and mint in a bowl and stir to combine. Set aside.
- 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)
- Panna Cotta: Pour the milk into a medium sauce pot.
- 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.
- 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.
- Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes.
- Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
- Once fully combined, stir in the yogurt.
- Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
- Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
- 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.
No comments:
Post a Comment