Coconut Panna Cotta with Grapefruit Gelée
Recipe adapted from The Kitchen McCabe.
Yields: 4 servings
Ingredients
- For the panna cotta:
- 2 tablespoons water
- 1 1/2 teaspoons plain gelatin powder
- 1 (13.5 ounce) can full fat coconut milk
- 3 tablespoons sugar
- 1 vanilla bean, split and scraped
- For the grapefruit gelee:
- 1/3 cup freshly squeezed grapefruit juice, divided
- 1 teaspoon plain gelatin powder
- 1 tablespoon sugar
- For serving:
- half a grapefruit, segmented, all pith removed
- mint leaves, for garnish
Instructions
To make the panna cotta: Add the water to a small bowl. Sprinkle the gelatin powder over the water and set aside to allow the gelatin to bloom.
Meanwhile, in a small saucepan over medium high heat, whisk together the coconut milk, sugar, and vanilla bean. Bring to a simmer. Remove the pan from the heat and whisk in the gelatin until dissolved. Strain the mixture through a fine mesh sieve and then pour it evenly into 4 small ramekins, leaving a little room at the top of each ramekin for the gelee. Refrigerate until set, about two hours.
When the panna cotta is almost set, make the gelee: to a small bowl add 2 tablespoons of the grapefruit juice. Sprinkle the 1 teaspoon of gelatin powder over top of the juice and set aside to allow the gelatin to bloom. Add the remaining grapefruit juice to a small saucepan over medium heat. Whisk in 1 tablespoon sugar. Cook until the sugar is dissolved and the mixture comes to a simmer. Remove the pan from the heat and whisk in the gelatin until dissolved. Allow the gelee to cool at room temperature about 10 minutes. Gently and evenly pour the gelee over top of the four panna cottas. Return the ramekins to the refrigerator to set, about 30-60 minutes.
To serve: place grapefruit segments and mint leaves on top of each panna cotta. Serve chilled.