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Custard & Puddings

Honey-Vanilla Panna Cotta with Grapefruit
The panna cotta can be made up to 1 day ahead; the longer it sets, the firmer it will become.
2 Tbsp. water, room temperature
1 envelope (1/4 oz.) unflavored powdered gelatin
1 vanilla bean, split lengthwise
1 1/2 cups half-and-half
1/3 cup clover honey, plus extra for serving
Pinch salt
2 cups plain low-fat Greek yogurt
2 grapefruits, peeled and segmented
6 butter cookies, coarsely crumbled
3 Tbsp. coarsely chopped pistachios
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Honey-Vanilla Panna Cotta with Grapefruit

Honey-Vanilla Panna Cotta with Grapefruit

Honey-Vanilla Panna Cotta with Grapefruit
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:5 minutes
1. Pour water into a small bowl and sprinkle gelatin evenly over top; let sit 5 minutes. Scrape seeds from vanilla bean pod and transfer both seeds and pod to a small saucepan.
2. Add half-and-half, honey, and salt to saucepan and bring to a gentle simmer over medium heat. Remove from heat and discard vanilla bean pod. Add gelatin mixture and whisk until dissolved.
3. In a large bowl, whisk yogurt until smooth, then slowly whisk in half-and-half mixture. Divide among six 8-ounce glasses or ramekins. Cover tightly with plastic wrap, making sure plastic does not touch surface of yogurt mixture. Refrigerate for 2 to 3 hours and up to overnight (mixture will jiggle slightly when shaken).
4. To serve, unwrap panna cotta and top with grapefruit, crumbled cookies, and pistachios and lightly drizzle with honey.
Source: Hannaford fresh Magazine, January - February 2017