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Yoghurt panna cotta with pink grapefruit jelly

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Ingredients

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Panna cotta

  • 200ml of cream
  • 200ml of whole milk
  • 100g of caster sugar
  • 3 1/2 gelatine leaves
  • 500g of plain yoghurt
  • lemon juice, to taste

Grapefruit jelly

  • 560ml of grapefruit juice, freshly squeezed
  • 40ml of water
  • 200g of caster sugar
  • 6 gelatine leaves

To serve

  • 3 pink grapefruit, segmented into 24 pieces
  • 1 tbsp of amaro, Skye uses Berto Bitter Liquore Amaro
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Method

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1
Start by making the grapefruit jelly. Place the water, sugar and 100ml of the grapefruit juice into a saucepan and gently warm through over a low heat to dissolve the sugar – it is important that it does not boil. Meanwhile, submerge the gelatine sheets in a bowl of cold water
  • 40ml of water
  • 200g of caster sugar
  • 560ml of grapefruit juice, freshly squeezed
  • 6 gelatine leaves
2
Squeeze the excess water from the gelatine, add to the warm liquid then stir in the remaining grapefruit juice. Once the gelatine has dissolved, strain the mixture through a fine sieve and allow to cool completely. Pour the jelly into 8 dariole moulds brushed with a neutral tasting oil (such as vegetable), dividing evenly, then place in the fridge to set for at least 40 minutes
3
For the panna cotta, place the cream, milk and sugar in a large pan over a medium-high heat and, once scolding hot, remove from the heat and allow to infuse. Meanwhile, submerge the gelatine in a bowl of cold water
  • 200ml of cream
  • 200ml of whole milk
  • 100g of caster sugar
  • 3 1/2 gelatine leaves
4
When the cream has settled to being just warm to the touch, drain the gelatine and stir into the cream until it has completely dissolved. Add the yoghurt and a squeeze of lemon juice, then strain into a metal bowl set over an ice bath and gently stir until the mixture begins to thicken a little. Pour the mixture into the dariole moulds on top of the set jelly, then return to the fridge to set for at least another 40 minutes
5
Place the grapefruit segments in a bowl and spoon over the Berto Amaro
  • 3 pink grapefruit, segmented into 24 pieces
  • 1 tbsp of amaro, Skye uses Berto Bitter Liquore Amaro
6
To serve, invert the dariole moulds onto plates, first dipping the base of each into a little warm water to help loosen them. Arrange the grapefruit segments alongside and serve
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Yoghurt panna cotta with pink grapefruit jelly

 
 

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