Grapefruit Panna Cotta (Print Version)

Silky Italian cream dessert with fresh grapefruit zest and juice for a refreshing citrus twist.

# What You Need:

→ For the Panna Cotta

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - Zest of 1 grapefruit
06 - 2 1/2 teaspoons powdered gelatin
07 - 1/4 cup freshly squeezed grapefruit juice

→ For Garnish

08 - Segments from 1 grapefruit, membrane removed
09 - Fresh mint leaves
10 - 2 tablespoons granulated sugar

# How to Prepare:

01 - Sprinkle gelatin over grapefruit juice in a small bowl. Let stand for 5 minutes until gelatin absorbs liquid and softens.
02 - Combine cream, milk, sugar, vanilla extract, and grapefruit zest in a saucepan. Heat over medium heat, stirring constantly, until sugar dissolves completely and mixture is hot but not boiling.
03 - Remove saucepan from heat. Add bloomed gelatin mixture to hot cream, stirring continuously until gelatin dissolves completely.
04 - Pour mixture through a fine mesh sieve into a clean bowl to remove grapefruit zest, ensuring a smooth, creamy texture.
05 - Divide panna cotta mixture evenly among 6 ramekins or serving glasses.
06 - Let cool to room temperature, then cover and refrigerate for at least 4 hours until completely set and firm.
07 - Toss grapefruit segments with 2 tablespoons sugar. Let stand for 10 minutes to macerate and release natural juices.
08 - Top each chilled panna cotta with macerated grapefruit segments and fresh mint leaves. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky cream and zesty grapefruit hits this perfect balance I didn't know I needed
  • It comes together in under 30 minutes but tastes like something from a restaurant dessert menu
  • You can make it ahead and feel incredibly prepared when guests arrive
02 -
  • Don't let your cream mixture boil or the gelatin might not set properly later
  • If you're making these for a dinner party, do them the day before and feel incredibly organized
  • Run a thin knife around the edge of ramekins if you plan to unmold them onto plates
03 -
  • Zest your grapefruit before juicing it, much easier to handle the whole fruit first
  • Room temperature ingredients bloom gelatin more evenly than cold ones

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