CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Grapefruit Panna Cotta (Made With Sweet Sunrise Grapefruit)

1

  • Overview
  • Ingredients
    9 items
  • Directions

This Grapefruit Panna Cotta is a creamy and refreshing dessert infused with the zesty flavor of sweet sunrise grapefruit, served with a delightful grapefruit compote.

  • 400ml cream
  • 200ml Milk
  • 100ml castor sugar
  • Zest of 1 sweet sunrise grapefruit
  • 4 gelatine leaves

Sweet Sunrise Compote

  • 4 sunrise grapefruit
  • 150ml Sweet sunrise grapefruit juice
  • 80ml honey
  • Zest of 1 Lime

To Serve

  • Sunrise grapefruit
  • Mint leaves

  • 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