Basil Yogurt Panna Cotta With Grapefruit Gelèe Recipes

BASIL-YOGURT PANNA COTTA WITH GRAPEFRUIT GELèE

Basil-Yogurt Panna Cotta with Grapefruit Gelèe image

Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think fancy French jello) is chilled until it's partially set, then a basil-infused yogurt is poured in which allows the two elements to form pretty, abstract swirls with one another. Lay a few grapefruit supremes on top and finish with a touch of crunchy sea salt, and your guests' palates are in for a sweet surprise.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 5h20m

Number Of Ingredients 7

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

Steps:

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.

YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE

Yogurt and Brown-Sugar Panna Cotta With Grape Gelée image

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1 cup all natural Concord grape juice
1 tablespoon fresh lemon juice
1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
1 tablespoon grappa
Vegetable oil for greasing ramekins
2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
1 cup heavy cream
1/2 cup packed dark brown sugar
2 cups low-fat plain yogurt
2 tablespoons grappa
1/8 teaspoon salt
6 (8-oounce) ramekins

Steps:

Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.

BLACKBERRY-BASIL PANNA COTTA

Blackberry-Basil Panna Cotta image

I love the simple taste and creaminess of panna cotta and decided to try this dessert with some fresh berries and basil from the farmers market. My family really enjoyed it.-Karen S. Shelton, Collierville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup sugar
2 envelopes unflavored gelatin
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
SAUCE:
2 cups fresh blackberries or frozen blackberries
1 cup sugar
1 cup blackberry wine or ruby port wine
1/4 cup minced fresh basil
2 tablespoons cold butter
Additional blackberries and fresh basil, optional

Steps:

In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature., Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.

Nutrition Facts : Calories 734 calories, Fat 41g fat (26g saturated fat), Cholesterol 159mg cholesterol, Sodium 106mg sodium, Carbohydrate 73g carbohydrate (66g sugars, Fiber 3g fiber), Protein 7g protein.

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