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Gallery Basil-Yogurt Panna Cotta with Grapefruit Gelèe Credit: Con Poulos Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 8

Ingredients Ingredient Checklist 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

Cook’s Notes You can watch an instructional video on how to make perfect grapefruit supremes here.

Gallery Basil-Yogurt Panna Cotta with Grapefruit Gelèe Credit: Con Poulos

Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 8

Basil-Yogurt Panna Cotta with Grapefruit Gelèe      Credit: Con Poulos

Basil-Yogurt Panna Cotta with Grapefruit Gelèe

Credit: Con Poulos

Basil-Yogurt Panna Cotta with Grapefruit Gelèe

Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 8

Recipe Summary

prep: 20 mins total: 5 hrs 20 mins

Servings: 8

prep: 20 mins

total: 5 hrs 20 mins

prep:

20 mins

total:

5 hrs 20 mins

Servings: 8

8

Ingredients

Ingredients

  • 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

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.

Cook’s Notes

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

Reviews (2)

 Add Rating & Review     3 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        2

Reviews (2)

Add Rating & Review     3 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        2

Add Rating & Review

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       05/29/2020   Beautiful and refreshing. Mine took about twice as long to set as recipe stated.  

Martha Stewart Member     Rating: 1.0 stars       05/28/2020   My Grapefruit didn't even try to set. Just chilly juice with honey in it.  

Martha Stewart Member     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.

    Martha Stewart Member

    Rating: 5.0 stars 05/29/2020

Beautiful and refreshing. Mine took about twice as long to set as recipe stated.

Rating: 5.0 stars

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

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.

All Reviews for Basil-Yogurt Panna Cotta with Grapefruit Gelèe

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Basil-Yogurt Panna Cotta with Grapefruit Gelèe

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest