Yoghurt Panna Cotta with Grapefruit Jelly Recipe
This ethereal panna cotta recipe is the perfect example of Skye Gyngell's subtle and minimalist cooking style. Using the very best grapefruits you can find is paramount to make the jelly and garnish...
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Cooking tools:
- Dariole mold
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Refrigerator
Ingredients
- 200ml of cream
- 200ml of whole milk
- 100g of caster sugar
- 3 1/2 gelatine leaves
- 500g of plain yoghurt
- lemon juice, to taste
- 560ml of grapefruit juice, freshly squeezed
- 40ml of water
- 200g of caster sugar
- 6 gelatine leaves
- 3 pink grapefruit, segmented into 24 pieces
- 1 tbsp of amaro, Skye uses Berto Bitter Liquore Amaro
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