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Coconut Panna Cotta with Grapefruit Gelee

by:
December 31, 2014
2
1 Ratings
Coconut Panna Cotta with Grapefruit Gelee
  • Makes 4 ramekins
Author Notes

Stumbled upon Pinterest to figure out how to use up some leftover grapefruits and found an amazing Panna Cotta recipe from http://thekitchenmccabe.com. Adapted the recipe and lessened the sugar to satisfy our lightened sweet tooths ;) A smooth coconut panna cotta underneath a balanced grapefruit gelee. Loved the flavor combinations!! We used the below recipe with a grapefruit mint cold pressed juice from PRESSED JUICERY, and it was DIVINE!! We made these into 6 small glass cups but 4 ramekins would work perfectly, or any glass dessert glass would work as well for a great presentation. Add a dallop of coconut whipped cream and a sprig of mint and it couldn't be any easier for parties :) —Stacy

What You'll Need
Ingredients
  • Coconut Panna Cotta
  • 1 14 oz can coconut milk (full fat)
  • 2 tablespoons sweetener (raw organic honey, Stevia equivalent, or sugar)
  • 1/2 vanilla bean, split (or 1 tsp vanilla essence)
  • 2 tablespoons water
  • 1 gelatin pack minus 3/4 tsp
  • Grapefruit Gelee
  • 1/2 cup fresh grapefruit juice, divided
  • 3/4 teaspoon gelatin powder
  • 1 tablespoon sweetener (raw organic honey, Stevia equivalent, or sugar)
  • 1 grapefruit, segmented
Directions
  1. PANNA COTTA: Divide powdered gelatin; 3/4 teaspoon to be used in the grapefruit gelee. Place the rest in a small bowl with 2 tablespoons of water and allow to bloom for 5-10 minutes.
  2. Put coconut milk, sugar, vanilla essence in small saucepan and bring to just a simmer. Remove from the heat and add bloomed gelatin; whisk together until completely dissolved.
  3. Divide panna cotta mixture into 6 small dishes or 4 ramekins. Refrigerate for at least 4 hours or overnight until firm and set.
  4. GRAPEFRUIT GELEE: Place 2 tablespoons of grapefruit juice and 3/4 teaspoon powdered gelatin in a small bowl to bloom for 5-10 minutes.
  5. Place remaining grapefruit juice and sweetener in a small saucepan and bring to a boil. Add bloomed gelatin and whisk until completely dissolved. Remove from heat.
  6. Place 1-2 segments of grapefruits on top of panna cotta. Evenly distribute grapefruit gelee between each.
  7. Refrigerate for 1-2 hours until completely set. Serve cold.
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