Food & Cooking Recipes Breakfast & Brunch Recipes Basil-Yogurt Panna Cotta with Grapefruit Gelèe 1.0 (2) 2 Reviews By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 2, 2022 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings: 8 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. Ingredients 1 ¼ cups whole milk ½ cup packed basil sprigs, plus small leaves for serving 5 teaspoons gelatin (from three ¼-ounce envelopes) 3 cups fresh grapefruit juice, strained, plus supremes for serving 2 cups plain yogurt (not Greek) ½ cup honey Flaky sea salt, such as Jacobsen or Maldon, for serving Directions 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. 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. Print