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Yoghurt panna cotta with pink grapefruit jelly

by Skye Gyngell
  1. Yoghurt panna cotta with pink grapefruit jelly
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This ethereal panna cotta recipe is the perfect example of Skye Gyngell's subtle and minimalist cooking style. Using the very best grapefruits you can find is paramount to make the jelly and garnish really sing. You can prepare the panna cottas in advance, making this a great dinner party dessert. Take a look at our guide on segmenting grapefruit if you're not sure how to do it.

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Ingredients

Metric

Imperial

Panna cotta

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
SAVE RECIPE

Equipment

  • 8 panna cotta or dariole moulds

Method

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
First published in 2019
Skye Gyngell

One of hospitality's best-loved personalities, an acclaimed restaurateur and a pioneering chef, Skye Gyngell was a true champion of the hospitality industry. In the serene surroundings of her London restaurant Spring, Skye Gyngell followed an ethos of simple sustainability, working closely with biodynamic farms like Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allowed the ingredients to speak for themselves.

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