Sweet Sunrise Panna Cotta

INGREDIENTS:

  • 400 ml fresh cream
  • 200 ml milk
  • 100 ml castor sugar
  • zest of 1 Sweet Sunrise grapefruit
  • 4 gelatin leaves OR 20 ml powdered gelatin soaked in 60 ml cold water

SWEET SUNRISE COMPOTE

  • 4 Sweet Sunrise grapefruits, peeled and chopped
  • 150 ml Sweet Sunrise grapefruit juice
  • 80 ml honey
  • zest f 1 lime

TO SERVE

  • Sweet Sunrise grapefruit segments
  • lime slices OR mint (optional)

 

 

METHOD

  1. Heat the cream, milk and castor sugar in a small saucepan on medium heat, add the zest and bring to a simmer. Remove from the heat.
  2. Drain the soaked gelatin leaves and add to the hot cream. Stir to dissolve. If using powdered gelatin, dissolve the sponged gelatin in the microwave or over boiling water. Stir into the hot cream. Leave to cool for about 1 hour and for the flavour of the zest to infuse into the cream.
  3. Strain the mixture through a sieve and divide between 4 serving glasses or jars.
  4. Chill for at least 3 hours until set.
  5. TO MAKE THE SWEET SUNRISE COMPOTE: Place all the ingredients in a small saucepan and stir until it starts to boil. Simmer on low heat for about 30 minutes (the mixture must thicken). Cool completely..
  6. TO SERVE: Spoon the compote on the panna cottas and add some Sweet Sunrise grapefruit segments. Garnish with mint or lime slices (optional).

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