Grapefruit – panna cotta

Grapefruit – panna cotta

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Panna cotta

Colour topping

Quantity Ingredient
2 pink grapefruit
1 1/2 teaspoons gelatine powder
30g sugar, plus extra if required

Method

  1. To make the base, follow the recipe for panna cotta.
  2. To make the colour topping, juice one grapefruit, and peel and segment the other, removing the outer membrane. Set the peeled grapefruit aside in the refrigerator. Combine the juice with the sugar and gelatine in a saucepan over high heat and bring to the boil. Remove from the heat and immediately pour into a deep tray that is at least 11 cm × 22 cm, so that the liquid is about 3 mm deep. Refrigerate for at least 1 hour, or until set.
  3. Unmould the grapefruit jelly and cut into squares. Place carefully onto the upper half of the panna cotta and decorate with pieces from the grapefruit segments. Sprinkle with a little extra sugar if the grapefruit is very tart.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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