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Loosey-Goosey Yogurt Panna Cotta with Grapefruit Curd

Servings: 1 cup

Ingredients

Yogurt Panna Cotta:

  • 1 1/2 cups whole milk divided
  • 1 1/2 teaspoon unflavored gelatin
  • 1 vanilla bean split and scraped
  • 1/2 cup white granulated sugar
  • 1/4 teaspoon salt
  • 2 cups European-style whole milk yogurt

Grapefruit Curd:

  • 1/2 cup freshly squeezed ruby red grapefruit juice strained
  • 2 1/2 tablespoons unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 large egg
  • Pinch salt
  • 1 1/2 teaspoons freshly squeezed Meyer lemon juice

Instructions

  • In a medium bowl, pour in 1/4 cup milk and stir in the gelatin powder. Set aside for 15 minutes, allowing the gelatin to bloom.
  • Meanwhile, in a small bowl, mix together the vanilla bean caviar and sugar. Mix the two with your hands, vigorously, until the vanilla bean caviar is thoroughly distributed throughout the sugar. Add the vanilla sugar and empty vanilla bean pot to a medium saucepan. Pour in the remaining 1 1/4 cup milk and salt. Heat over medium-low heat and stir until the sugar is dissolved, about 3-5 minutes.
  • Pour the gelatin/milk mixture into the saucepan with the milk/sugar mixture and stir until smooth, about 1 minute. Transfer to the bowl (you can use the bowl where the milk and gelatin were) and allow the mixture to cool to a lukewarm temperature. Whisk in the yogurt (it'll be lumpy at first - just keep whisking) and mix until smooth.
  • Divide the panna cotta between ramekins. (I filled 4 ramekins, but if you use smaller ones, you can get enough for 6.) Transfer the panna cotta to the refrigerator and chill until firm, at least 6 hours, but ideally overnight. Since there isn't THAT much gelatin in this, overnight is preferred.

Grapefruit Curd

  • To a small saucepan, simmer the grapefruit juice until it reduces by half (to 1/4 cup), about 3-5 minutes. Set aside to cool slightly.
  • In a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later). Add the sugar and beat until light and fluffy. Add the egg yolk, beat the mixture together, and then add the egg, beating again until it's well incorporated. Stir in the salt, and then in a few batches, add the grapefruit juice and lemon juice.
  • Rince out the small saucepan you used earlier, and fill it 1/3 of the way full of water. Bring to a simmer and place your stainless steel bowl of curd on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve. This step usually takes about ten minutes. Pull the curd from the head when it is just thick enough to coat your spoon, or, my preferred way, until a thermometer reads 166 F. Your curd will thicken as it cools.
  • If you feel like you've overheated it a bit, or you aren't using a thermometer, you can run it through a sieve to rid it of any lumps that might've cooked up. If you used a thermometer, then feel free to skip this step. Transfer the curd to a container and refrigerate, covered, for up to 1 week.