Coconut Vanilla Panna Cotta with Grapefruit Gelee

• Produce

  • 1 Mint, leaves

• Canned Goods

  • 1 14 oz can Coconut milk

• Baking & Spices

  • 4 tbsp Sugar
  • 1/2 Vanilla bean

• Drinks

  • 1/2 cup Grapefruit juice, fresh

• Desserts

  • 2 1/4 tsp Gelatin, powdered

• Liquids

  • 2 tbsp Water

• Other

  • 1 Grapefuit, segmented

Found on thekitchenmccabe.com

Description

Ingredients

• 1 14 oz can Coconut Milk
• 3 T. Sugar
• ½ Vanilla bean, slit and seeds scraped
• 2 T. Water
• 1½ t. Gelatin(powdered)
• FOR THE GRAPEFRUIT GELEE:
• ½ C. fresh Grapefruit Juice, divided
• ¾ t. Gelatin(powdered)
• 1 T. Sugar
• 1 Grapefuit, segmented
• Mint leaves, for garnish

Directions

• Pour the 2 T. water into a small bowl. Sprinkle the 1½ t. gelatin over the water and allow to bloom for 5 minutes.
• Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Whisk the coconut milk/gelatin mixture until the gelatin has completely dissolved. Discard the vanilla bean, scraping out any remaining vanilla beans and adding them back into the coconut mixture.
• Divide the panna cotta mixture evenly between 4½ c. dishes or ramekins. Refrigerate the panna cotta for at least 3 hours, or until firmly set.
• To make the grapefruit gelee:
• Place 2 T. of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for 5 minutes.
• Place the remaining grapefruit juice and 1 T. sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Whisk the gelatin into the grapefruit juice until it has fully dissolved. Remove from heat.
• Remove the chilled panna cottas from the fridge and place 2-3 segmented grapefruit slices on top of each one.
• Pour the grapefruit gelee into each of the panna cotta glasses, so that it almost completely, but not quite covers the grapefruit slices.
• Refrigerate for another hour, or until the gelee has set.
• Serve cold, garnished with mint leaves.