BASIL-YOGURT PANNA COTTA WITH GRAPEFRUIT GELèE

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Basil-Yogurt Panna Cotta with Grapefruit Gelèe image

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.

Provided by Greg Lofts

Categories     Breakfast & Brunch Recipes

Time 5h20m

Number Of Ingredients 7

1 1/4 cups whole milk
1/2 cup packed basil sprigs, plus small leaves for serving
5 teaspoons gelatin (from three 1/4-ounce envelopes)
3 cups fresh grapefruit juice, strained, plus supremes for serving
2 cups plain yogurt (not Greek)
1/2 cup honey
Flaky sea salt, such as Jacobsen or Maldon, for serving

Steps:

  • 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.

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