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Buttermilk Panna Cotta with Honeyed Grapefruit Compote

These little pots of creamy, tangy custard are infused with grapefruit and then topped with honey-soaked segments to create a sophisticated version of a Creamsicle. Covered and chilled, the panna cotta can be made up to two days in advance. Panna cotta recipe adapted from Bon Appétit.
Servings 6

Ingredients
  

PANNA COTTA

  • teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • Nonstick cooking spray for greasing ramekins
  • 1 cup heavy cream
  • 1 teaspoon grapefruit zest
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract

COMPOTE

  • 2 grapefruits
  • ½ cup honey

Instructions
 

  • ► PANNA COTTA: Sprinkle gelatin over water in a small bowl. Allow gelatin to stand and soften for about 10 minutes. Lightly coat 6 6-ounce ramekins or cups with nonstick spray.
  • ► Combine cream, zest, sugar, and salt in a small saucepan over medium heat, stirring constantly until sugar dissolves. Increase heat to medium-high and bring to a low boil. Remove from heat and add prepared gelatin. Whisk until gelatin is fully dissolved and continue stirring often until mixture is lukewarm, 8 to 10 minutes. Stir in buttermilk and vanilla.
  • ► Divide mixture among ramekins and refrigerate until set, about 6 hours.
  • ► COMPOTE: Trim top and bottom from grapefruits and stand them up on cut sides. Working in sections, slice lengthwise between flesh and peel, following fruit’s contour and making sure all pith and peel are removed.
  • ► Working over a bowl to catch juice, slice lengthwise between one segment and membrane until you reach center. Repeat with other side of segment and remove segment with knife. Transfer to a medium bowl. Repeat process until all segments are removed. Squeeze remaining membrane into juice bowl, then discard membrane.
  • ► Strain juice and measure ½ cup into a small saucepan. Add honey to saucepan and bring to a simmer. Cook for 3 to 5 minutes, until mixture has thickened into a syrup. Do not cook syrup for too long or it will become bitter. Cool slightly, about 10 minutes, then pour over grapefruit segments. Chill in refrigerator until ready to serve.
  • ► ASSEMBLY: Use a small paring knife to cut around each panna cotta and loosen it from ramekin. Place a plate atop each ramekin and invert, allowing custard to settle onto plate. Top each with chilled grapefruit and syrup and serve chilled. Alternatively, serve custards in ramekins with compote spooned on top.