Panna cotta is an Italian classic, so simple, straight and quick that it’s worth it making it!
It’s even one of my favourite dessert and as it is so difficult to find it well made in restaurants, I always prefer making it myself, at home.
It’s normally accompanied with red berries or chocolate, but this time I’ve tried a suggestion from Donna Hay: caramelized grapefruit.
For the panna cotta
600 ml of double cream
2,5 sheets of gelatin
20 g of vergeoise brune
50 g of sugar
5 cardamom pods
2 thin slices of lemon zest
Soak in cold water the gelatin sheets.
Bring to the boil the rest of the ingredients. take away from the fire, cover and let it infuse for 10 minutes.
Throw away cardamom pods and lemon zest, add the drained gelatin, stir.
Divide in 5 glasses or ramequines. Chill for four hours.
For the grapefruit
2 tablespoons of brown sugar
Cut all peel and pith from each grapefruit. Cut between membranes, releasing segments.
Add them to a pan with he sugar. Let it caramelize over high heat. Spoon it over the panna cotta and chill for another two hours.