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Orange Blossom Panna Cotta With Grapefruit https://www.metro.ca/userfiles/image/recipes/null PT15M PT2H30M PT2H45M
Blush Italian meringue:In a small pot over low heat, combine sugar and water.Swirl the pot over the burner to dissolve the sugar completely.Do not stir.Increase the heat and boil to soft-ball stage.Use a candy thermometer for accuracy.Wash down the inside wall of the pot with a wet pastry brush.This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.Prepare your meringue.In the bowl of an electric mixer, whip the egg whites on low speed until foamy.Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whitesBeat until the egg whites are stiff and glossy.Add one drop of food colouring and beat until a light blush colour is achieved.Spoon mounds of meringue onto silpat mat and pull spoon down to drag one side down.Bake until crisp ensuring colour is not compromised.Bake at 230°C degrees for 2 hours.Grapefruit curd:Add enough water to a medium saucepan to come about 1-inch up the side.Bring to a simmer over medium-high heat.Combine egg yolks, whole eggs, sugar, juice, rind, salt and vanilla in a metal bowl.Whisk over a bain marie until thickened, approximately 8 minutes.Remove immediately from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Refrigerate.Orange blossom panna cotta:Pour the cream in a saucepan.Halve the vanilla beans lengthwise and scrape out the seeds with a knife.Add the seeds and pod to the saucepan.Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.Discard the vanilla pod.Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.Add orange blossom extract.Pour into 1.5oz silicon molds and refrigerate until set, at least 6 hours or overnight.
10-12
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orange blossom panna cotta: 35 oz (1 L) heavy cream 2 sliced vanilla bean 7 oz (225 g) sugar 3 Tbsp. (15 g) unflavoured gelatin 8 oz (250 mL) whole milk 8 oz (250 mL) Greek yogourt 1-2 tsp. (5-10 mL) orange blossom extract

Orange Blossom Panna Cotta With Grapefruit

Rate this recipe
0 Vote
10-12
serving
0:15
Preparation
2:30
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 oz
    (225 g)
    granulated sugar
  • 2 7/10 oz
    (80 mL)
    water
  • 5
    egg whites
  • 1/4 tsp.
    (1 1/4 g)
    cream of tartar
  • 1
    drop of pink food colouring
  • grapefruit curd:

  • 12
    egg yolks
  • 2
    whole eggs
  • 8 oz
    (250 mL)
    freshly squeezed ruby red grapefruit juice
  • 1
    grapefruit rind

  • pinch of sea salt
  • 1/2 tsp.
    (2 1/2 mL)
    vanilla
  • 1
    drop peach food colouring
  • 7 oz
    (225 g)
    butter at room temperature

  • orange blossom panna cotta:
  • 35 oz
    (1 L)
    heavy cream
  • 2
    sliced vanilla bean
  • 7 oz
    (225 g)
    sugar
  • 3 Tbsp.
    (15 g)
    unflavoured gelatin
  • 8 oz
    (250 mL)
    whole milk
  • 8 oz
    (250 mL)
    Greek yogourt
  • 1-2 tsp.
    (5-10 mL)
    orange blossom extract
Imprimer ma sélection

Preparation

Blush Italian meringue:

In a small pot over low heat, combine sugar and water.

Swirl the pot over the burner to dissolve the sugar completely.

Do not stir.

Increase the heat and boil to soft-ball stage.

Use a candy thermometer for accuracy.

Wash down the inside wall of the pot with a wet pastry brush.

This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

Prepare your meringue.

In the bowl of an electric mixer, whip the egg whites on low speed until foamy.

Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites

Beat until the egg whites are stiff and glossy.

Add one drop of food colouring and beat until a light blush colour is achieved.

Spoon mounds of meringue onto silpat mat and pull spoon down to drag one side down.

Bake until crisp ensuring colour is not compromised.

Bake at 230°C degrees for 2 hours.

Grapefruit curd:

Add enough water to a medium saucepan to come about 1-inch up the side.

Bring to a simmer over medium-high heat.

Combine egg yolks, whole eggs, sugar, juice, rind, salt and vanilla in a metal bowl.

Whisk over a bain marie until thickened, approximately 8 minutes.

Remove immediately from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Refrigerate.

Orange blossom panna cotta:

Pour the cream in a saucepan.

Halve the vanilla beans lengthwise and scrape out the seeds with a knife.

Add the seeds and pod to the saucepan.

Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.

Discard the vanilla pod.

Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.

Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.

Add orange blossom extract.

Pour into 1.5oz silicon molds and refrigerate until set, at least 6 hours or overnight.

Source : Foodland Ontario

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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