Based on this recipe. I’m visiting family tomorrow and decided to bring this for dessert. 

  • grated zest from 1/2 grapefruit (I didn’t do this, but wish I had)
  • 1/2 cup pink grapefruit juice (mine was freshly squeezed – one grapefruit made 1/2 cup juice – and I strained it)
  • teaspoons powdered gelatin
  • 1 1/2 cups heavy cream
  • 1/2 cup table cream (another 1/2 cup whipping cream would be fine, but I had a bit of table cream to use up)
  • 6 tablespoons powdered xylitol, or to taste
  • 1/8 tsp. stevia
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1/8 teaspoon ground ginger, or to taste
  • 1 cup sour cream

DIRECTIONS

  1. Sprinkle the gelatin over the grapefruit juice. Set aside for 5 minutes to allow the gelatin to soften.
  2. Put the cream and sugar in a large, microwave-safe container. I used an 8 cup pyrex measuring cup.
  3. Microwave the mixture until the cream boils. This took 3 minutes in my microwave.
  4. Whisk in the grapefruit juice-gelatin mixture, the stevia, the vanilla, the salt and the ginger.
  5. Whisk in the sour cream. If you have trouble getting it thoroughly mixed in, you can use a stick blender, but I didn’t find it necessary this time.
  6. Taste to check sweetness; if necessary, add more sweetener or ginger if you like.
  7. Divide the panna cotta mixture among 6 ramekins or dessert glasses. Loosely cover the panna cotta with plastic wrap and refrigerate for at least 2 hours and preferably overnight, especially if you plan to unmold it. (The panna cotta can be made up to 3 days ahead and stored, covered, in the refrigerator.)
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