Yoghurt Panna Cotta and Grapefruit Granita

Ingredients

1 cup (250mL) pouring (pure) cream
1/3 cup (80mL) honey
3 tsp gelatine powder
500 g Greek-style yoghurt

Grapefruit granita:

1/4 cup (55 g) caster sugar
1 cup (250mL) Ruby Red grapefruit juice
1 tsp vanilla extract

Method

To make the grapefruit granita, combine sugar and half the grapefruit juice in a small saucepan over medium heat. Bring to a simmer. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from heat. Add the remaining grapefruit juice and vanilla and whisk to combine.

Pour the grapefruit juice mixture into a shallow metal container and cover with foil. Place in the freezer for 2 hours or until icy. Use a fork to stir and scrape the edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 minutes, for a further 1 hour or until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.

Meanwhile, place the cream and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until just warm. Sprinkle over the gelatine and whisk until gelatine dissolves. Set aside to cool.

Place the cream mixture and yoghurt in a large bowl and whisk to combine. Divide among Champagne glasses. Place in the fridge for 1 hour or until set.

Spoon grapefruit granita over the panna cottas to serve.

Credits: Coles

Photo Credits: Coles