inspired by Japan, these Verrines (aka a parfait) are the lightest and simplest of desserts. Florida Grapefruit is the hero ingredient.
Panna Cotta Ingredients
- 250 g creeam (40%)
- 100 g milk
- 50g sugar
- 5g vanilla bean paste (sub extract if needed)
- 3g gelatin (1 pack)
Grapefruit Jelly Ingredients
- 2 Florida Grapefruits
- 180-200g water
- 40 g sugar
- 6 g gelatin (2 packs)
Cheese Cream Filling
- 1 egg yolk (separated)
- 10 g dark rum
- 40g sugar
- 170 g cream cheese
- 1g gelatin
Preparation
Cut gelatin into 1 g
Bring cream cheese to room temperature.
Panna cotta
- Put milk, cream, granulated sugar, and vanilla paste in a saucepan over medium heat. Bring to a boil, then continue to simmer for 1 minute and let cool.
- When the temperature drops below 60°C (140°F), add the blanched gelatin plate, dissolve, and pour into a cup. Refrigerate until firm.
Grapefruit jelly
- Peel the white and ruby Florida grapefruit and cut the pulp into 2 cm cubes. At this time, do not discard the juice and thin skins that are left when cutting, but keep them.
- Place the cut pulp on top of the chilled and hardened panna cotta.
- Squeeze out the juice from the stored rind.
Weigh it together with the juice from the cut pieces. Calculate the amount of water so that the juice together with the juice will amount to 300 grams.
Example: Here the juice is 114 g, so the amount of water is 186 g.
- Bring the water to a boil, add the granulated sugar and dissolve. Add the grapefruit juice and cool to below 60°C. Add 5 g of the softened gelatin and dissolve.
- Pour the jelly into a cup until the grapefruit is covered. Refrigerate until the jelly has set.
- Dissolve the remaining 1 g of gelatin in the reserved jelly liquid, transfer to a Tupperware container, and refrigerate. *Use for final decoration.
Cheese cream
- Add rum and granulated sugar to egg yolks and mix lightly, Mix with a hand mixer while heating the water until the mixture becomes stiff. While still warm, add the softened gelatine and allow it to dissolve.
- Add the softened cream cheese and mix.
If the mixture is too stiff, warm it slightly in the microwave to soften it.
- Beat cream to stiff peaks and combine with [2]
- Pour the mixture evenly into the cups. You can use a squeeze bag. Refrigerate until firm.
Toppings
- Cut each Florida grapefruit white and ruby into desired size.
- Crush the leftover jelly liquid from making the grapefruit jelly with a fork.
- Arrange the grapefruit and jelly on top of the cups and brush with napage.
