Velvety custard meets caramelly sweet grapfruit. Yum.
Ingredients:
| Panna Cotta | |
| 3 (6 oz) containers | Rachel's® Pink Grapefruit Lychee yogurt, strained |
| 2 tsp | powdered gelatin |
| 2 tbsp | warm water |
| 1 (20-oz) can | lychee fruit |
| 2 cups | whipping cream |
| 1/4 cup | sugar |
| 1/2 tsp | vanilla |
| pinch | salt |
| Grapefruit Sections | |
| 2 | grapefruit, peel and pitch removed, cut into sections |
| demerara sugar (Sugar in the Raw) | |
Method:
To strain yogurt, poor yogurt into a strainer that has been lined with a coffee filter, paper towel or cheesecloth and then placed over a bowl. Refrigerate 2 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a rich, creamy and flavorful concentrated yogurt.
To prepare panna cotta: in a small bowl, dissolve gelatin in 2 tablespoons warm water. Allow to sit for 10 minutes. Meanwhile, strain lychees. Place lychees in a blender and puree until smooth. Pass lychee purée through a fine mesh strainer, pressing to get all the juice. Discard pulp. In a medium bowl, combine lychee purée with 1 cup of cream, vanilla and strained Rachel's yogurt.
In a small saucepan heat remaining cup of whipping cream with sugar. Bring to a simmer and heat until sugar has dissolved, about 3 minutes. Remove from heat and stir in gelatin until completely melted. Which into yogurt/cream mixture and use a half-cup measure to pour into 8 ramekins or champagne glasses.
Refrigerate a minimum of 3 hours, maximum 24 hours. To serve, submerge ramekins halfway in a glass of hot water for 60 seconds or so, being sure not to get any water into the ramekins. Run a knife around the edges and flip over onto serving plate. Alternately, serve in champagne glasses.
To prepare grapefruit:
Place grapefruit sections on a cookie sheet and generously sprinkle with sugar. Place under broiler for 5 minutes until sugar turns golden brown and bubbly. Remove from oven and cool slightly. Alternately, use a brûlée torch to caramelize the sugar.
Garnish panna cotta and serve.
Yeild: 8 servings
Straining Time: 2+ hours
Prep Time: 30 minutes
Chilling Time: 3 hours or up to overnight