Rating: 2.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think fancy French jello) is chilled until it's partially set, then a basil-infused yogurt is poured in which allows the two elements to form pretty, abstract swirls with one another. Lay a few grapefruit supremes on top and finish with a touch of crunchy sea salt, and your guests' palates are in for a sweet surprise.

Martha Stewart Living, April 2020

Gallery

Credit: Con Poulos

Recipe Summary

prep:
20 mins
total:
5 hrs 20 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup milk and basil sprigs in a small saucepan; bring to a simmer over medium-high heat. Cover, remove from heat, and let steep 20 minutes. Meanwhile, in a bowl, sprinkle 2 teaspoons gelatin over remaining 1/2 cup milk. In a heatproof bowl, sprinkle remaining 3 teaspoons gelatin over 1/2 cup grapefruit juice.

    Advertisement
  • Let both mixtures stand until gelatin softens, about 5 minutes. Strain milk-basil mixture, discarding sprigs. Pour over milk-gelatin mixture and stir until gelatin has dissolved, then whisk in yogurt until smooth. Wipe pan clean.

  • Combine 3/4 cup grapefruit juice and honey in saucepan. Heat over medium-high, stirring, until honey dissolves and mixture is hot but not boiling. Pour over grapefruit-gelatin mixture, stirring until gelatin has dissolved. Stir in remaining 1 3/4 cups grapefruit juice.

  • Divide grapefruit mixture evenly among eight 6-to-8-ounce ramekins, gratin dishes, or shallow bowls. Refrigerate until mixture begins to thicken and mound slightly but isn't set, 45 to 55 minutes. (Do not refrigerate yogurt mixture.)

  • Carefully divide yogurt mixture evenly among ramekins, pouring it in from edge (not center) of each dish to create a random swirl effect. Refrigerate until both mixtures are cold and set, about 4 hours or, covered, up to 3 days. Before serving, top with grapefruit supremes, basil leaves, and a sprinkle of salt.

Cook's Notes

You can watch an instructional video on how to make perfect grapefruit supremes here.

Advertisement

Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
05/29/2020
Beautiful and refreshing. Mine took about twice as long to set as recipe stated.
Rating: 1.0 stars
05/28/2020
My Grapefruit didn't even try to set. Just chilly juice with honey in it.
Rating: 1.0 stars
05/10/2020
This sounded great, but the gelatin in grapefruit juice refused to set, even when I bloomed and added another envelope to it. Fruits often contain acids that react badly with gelatin, so perhaps that was it. The panna cotta part set OK, but on its own it's a bit nasty and medicinal tasting with the basil infusion. A total waste of quite a few beautiful grapefruit, sadly.
Advertisement