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Grapefruit Panna Cotta
Ruby Red Grapefruit Panna Cotta PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Isn’t it fun when classically elegant desserts come back into vogue? We’ve been seeing the timeless Italian treat popping up on menus all over the country. This ruby red grapefruit panna cotta is really easy to make (see the miraculously short ingredient list) and lightly cleanses your palate—instead of filling you up—after a big meal. Buon appetito!

RELATED: Strawberry Panna Cotta

6 servings

6 ruby red grapefruits

2 teaspoons powdered gelatin

1¼ cups heavy cream

¼ teaspoon salt

⅓ cup plus 2 tablespoons sugar, divided

1 vanilla bean, split in half lengthwise

1. Arrange six 6-ounce serving dishes on a baking sheet. Cut five of the grapefruits in half and juice them over a small saucepan. Sprinkle the gelatin evenly over the grapefruit juice and let it bloom until the gelatin softens, 5 to 10 minutes.

2. Heat the grapefruit juice mixture over medium-low heat and stir until the gelatin dissolves, about 3 minutes. Remove from heat and set aside.

3. In a small saucepan, bring the heavy cream, salt, ⅓ cup of the sugar and one half of the vanilla bean half to a simmer over medium heat. Stir occasionally until the sugar is dissolved, about 5 minutes.

4. Remove the pot from the heat and discard the vanilla bean pod. Gradually whisk the grapefruit-gelatin mixture into the cream. Transfer the mixture to a container with a spout, such as a large liquid measuring cup.

5. Gently pour the mixture into the serving dishes. Transfer the baking sheet to the refrigerator and chill until set, at least 2 hours and up to overnight.

6. Before serving, cut the remaining grapefruit into segments; reserve the juices.

7. In a medium saucepan, combine the grapefruit segments, the reserved juices, the remaining 2 tablespoons sugar and the remaining vanilla bean half. Bring to a simmer over medium heat and stir until the sugar has dissolved and the mixture thickens slightly, about 2 minutes. Remove the pot from the heat and discard the vanilla bean pod.

8. To serve, top each panna cotta with grapefruit segments and 1 to 2 teaspoons of syrup.

Per Serving:

399 calories

19g fat

43g carbs

4g protein

34g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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