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
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Ingredients
- Coconut Panna Cotta
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1
14 oz can coconut milk (full fat)
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2 tablespoons
sweetener (raw organic honey, Stevia equivalent, or sugar)
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1/2
vanilla bean, split (or 1 tsp vanilla essence)
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2 tablespoons
water
-
1
gelatin pack minus 3/4 tsp
- Grapefruit Gelee
-
1/2 cup
fresh grapefruit juice, divided
-
3/4 teaspoon
gelatin powder
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1 tablespoon
sweetener (raw organic honey, Stevia equivalent, or sugar)
-
1
grapefruit, segmented
Directions
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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.
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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.
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Divide panna cotta mixture into 6 small dishes or 4 ramekins. Refrigerate for at least 4 hours or overnight until firm and set.
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GRAPEFRUIT GELEE: Place 2 tablespoons of grapefruit juice and 3/4 teaspoon powdered gelatin in a small bowl to bloom for 5-10 minutes.
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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.
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Place 1-2 segments of grapefruits on top of panna cotta. Evenly distribute grapefruit gelee between each.
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Refrigerate for 1-2 hours until completely set. Serve cold.
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