We are feeling fruity here this week! Yesterday, you saw our challenge on wearing citrus colors, right? See it here if you missed out. Today, we are consuming our citrus, the best way we know how.. dessert! You might have seen this yummy citrus dessert make a cameo in our Easter brunch earlier this year. Chef Molly, from Organicopa, made these delicious little ladies, and I couldn’t get enough! Of course, I had to sneak a taste after and make sure it was perfect for you. Let me tell you; it is probably one of the best desserts that I have ever had. I’m not a huge dessert fan, so you know when I say it’s good… you need to try it! The fresh taste of the grapefruit joined with the homemade coconut cashew granola will just send you right to citrus heaven. This is one dessert that you can eat at any meal, and not feel bad about it.
Photos by Erin Milnik
Recipe by Now, Forager
Citrus & Coconut Panna Cotta with Coconut Cashew Granola
Makes 6 Panna Cottas
1/2 silver gelatin sheet
2 1/2 oz freshly squeezed grapefruit juice, about 1/2 large grapefruit
Two tsp sugar
Set six small glasses onto a baking sheet lined with a Silpat or other slip-resistant liner to prevent glasses from sliding. Set aside until ready to use.
Bloom the gelatin sheet in a bowl of very cold water (enough to completely submerge the gelatin, at least eight oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid.
Meanwhile, in a small pot, bring the grapefruit juice and sugar to a simmer. Remove from heat and add softened gelatin. Whisk to combine until gelatin has dissolved into the warm liquid. Pour 1 Tbsp of mixture into each glass and then transfer baking sheet to the refrigerator. Chill grapefruit gelée until set, at least 1 hour.
Coconut Panna Cotta
2 oz unsweetened shredded coconut flakes
8 oz unsweetened coconut milk
8 oz heavy cream
1 oz sugar
1/2 vanilla bean, split and seeds scraped
1 1/2 silver gelatin sheets (160 bloom)
Preheat the oven to 350F. Spread out shredded coconut onto a small baking sheet. Place into the oven to toast until deeply golden, about 10-13 minutes. Stir occasionally during baking to ensure even toasting.
Meanwhile, combine coconut milk (be sure to thoroughly combine the thick coconut cream and milk), heavy cream, sugar, and vanilla bean seeds with scraped pod in a medium sized saucepan. Set over medium-high heat and bring to a simmer. Remove from heat and add in toasted coconut. Cover with a lid and allow to steep for 10 minutes.
Meanwhile, bloom the gelatin sheets in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid.
Using a fine-mesh strainer, strain steeped coconut mixture into a clean saucepan. Place over medium heat and heat just until warm to the touch, about 1-2 minutes (not simmering and not hot). Remove from heat and whisk in softened gelatin until dissolved. Transfer warm coconut panna cotta to a container with a pourable spout for easier pouring, such as a large liquid measuring cup.
Remove grapefruit gelée glasses from the refrigerator and evenly distribute coconut panna cotta into each glass (about two oz/57g). Carefully, transfer filled glasses back to the fridge to chill until completely set, at least 2 hours. Once set, cover each glass with plastic wrap until ready to serve. Stored panna cottas will keep for up to four days.
Coconut Cashew Granola
2 oz old-fashioned rolled oats
1 oz unsalted cashews, roughly chopped
1/2 oz sliced almonds
1/2 oz unsalted pistachios
1/2 oz unsweetened shredded coconut flakes
1 oz light brown sugar
1/2 oz all-purpose flour
1/4 tsp sea salt or kosher salt
2 Tbsp unsalted butter
2 Tbsp maple syrup
Preheat oven to 300F (150C). Line a baking sheet with parchment paper or a Silpat.
In a bowl, combine oats, cashews, almonds, pistachios, coconut flakes, brown sugar, flour, and salt. In a small pot, over medium heat, melt together butter and maple syrup. Pour over the oat mixture and stir until thoroughly combined.
Spread out granola onto prepared baking sheet and bake for 30 minutes, stirring lightly halfway through. Remove granola from oven and let cool completely before using. Store granola in an airtight container, at room temperature, for up to three weeks.
Citrus & Coconut Panna Cotta with Coconut Cashew Granola Assembly
One fresh grapefruit supremed (segmented)
One fresh orange supremed (segmented)
Six chilled coconut panna cottas
Coconut Cashew Granola
To supreme (how-to video tutorial here), place the grapefruit on a clean cutting board. Using a sharp knife, trim off the bottom and top (you want to see the grapefruit flesh peeking out). Rest the grapefruit, cut side up. Next, carefully slice the rounded sides lengthwise by placing the knife blade between the peel and the flesh. Follow the contour of the grapefruit to guide you. Once all the skin has been removed, carefully cut off any white pith that remains (it’s very bitter). At this point, the whole flesh of the grapefruit should be exposed.
To cut a grapefruit segment, place the knife blade between one of the membranes and the flesh. Cut until you reach the center of the fruit. Repeat the slice on the other side of the segment. Slide out the finished segment using the knife blade. Repeat until all the segments have been cut. Repeat the process with the orange. Squeeze out the juice from the empty membranes into an airtight container. Store leftover fruit segments, in their juices, in the refrigerator for up to three days.
Top each panna cotta with a handful of granola, two segments of grapefruit, and two segments of oranges. Sprinkle on any additional garnishes if desired, such as crunchy white chocolate pearls or chopped dried fruits.
Serve immediately and enjoy!