Ginger & Honey Buttermilk Panna Cotta with Broiled Grapefruit
Active time: 15 minutes - Total time: 5 hours / Serves 6
Ginger & Honey Buttermilk Panna Cotta
ingredients
- 2 TABLESPOONS WATER
- 1 1/2 TEASPOONS GELATIN
- 1 CUP RAW CREAM OR WHIPPING CREAM
- 1/2 TEASPOON FINELY GRATED GINGER ROOT
- 1/4 CUP RAW HONEY
- 2 CUPS CULTURED BUTTERMILK
- 1 VANILLA BEAN, SPLIT AND SEEDS REMOVED OR 2 TEASPOONS VANILLA EXTRACT
method
Pour water into a small bowl, and sprinkle gelatin over the top. Let it stand for about 15 minutes until gelatin is soft.
In a medium sauce pan combine all ingredients and heat over low to medium heat, string constantly until honey is incorporated. Do not let mixture simmer, or come to a boil.
Grease molds with coconut oil, and pour mixture in carefully. Cover and refrigerate for a minimum of 4 hours, but over night or even 2 days is best.
To serve gently flip molds over onto a plate. Serve with broiled grape fruit. Option to drizzle raw honey over the top.
broiled grapefruit
ingredients
- 3 LARGE GRAPEFRUITS, WELL CHILLED
- 1/4 CUP RAPADURA OR 2 TBSP STEVIA
- 4 TABLESPOONS UNSALTED GRASS FED BUTTER, MELTED
- 1 TEASPOON GROUND CINNAMON
method
Preheat broiler. Cut each grapefruit in half crosswise, then cut a small portion of the bottom off so they will stand upright.
In a small sauce pan combine butter, rapadura, and cinnamon over low heat. Cook until well combined. Remove from heat, stir thoroughly.
Using a sharp knife loosen grapefruit segments to free it from the membrane. Leave the segments in their shells.
Line a baking sheet with parchment paper. Place the halves upright on the baking sheet.
Brush the grapefruits with the butter mixture and slip under the broiler (top rack closest to broiler) for about 2-3 minutes until the top is uniformly bubbly and golden. Serve Immediately on individual dishes.
