GRAPEFRUIT PANNA COTTA (using sweet sunrise grapefruit)
(Serves 4)
400 ml fresh cream
200 ml milk
100 ml castor sugar
zest of 1 SWEET SUNRISE GRAPEFRUIT
4 gelatine leaves OR 20 ml powdered gelatine soaked /sponged in 60 ml cold water
SWEET SUNRISE COMPOTE
4 SWEET SUNRISE GRAPEFRUITS, peeled and chopped
150 ml SWEET SUNRISE GRAPEFRUIT juice
80 ml honey
zest of 1 lime
TO SERVE
SWEET SUNRISE GRAPEFRUIT segments
lime slices OR mint (optional)
METHOD:
- Heat the cream, milk and castor sugar in a small saucepan on medium heat, add the zest and bring to a simmer. Remove from the heat.
- Drain the soaked gelatine leaves and add to the hot cream. Stir to dissolve. If using powdered gelatine, dissolve the sponged gelatine in the microwave or over boiling water. Stir into the hot cream. Leave to cool for about 1 hour and for the flavour of the zest to infuse into the cream
- Strain the mixture through a sieve and divide between 4 serving glasses or jars
- Chill for at least 3 hours until set.
- TO MAKE THE SWEET SUNRISE COMPOTE: Place all the ingredients in a small saucepan and stir until it starts to boil. Simmer on low heat for about 30 minutes (the mixture must thicken). Cool completely
- TO SERVE: Spoon the compote on the panna cottas and add some SWEET SUNRISE segments. Garnish with mint or lime slices (optional)
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