Crème fraîche panna cotta with grapefruit

Total time: 4hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 657 Kcal, 4g Protein, 41g Carbohydrates, 52g Fat


  • Panna cotta
  • 4 dl full cream
  • 80 g sugar
  • 1 pink grapefruit, use half of the grated zest, set aside all of the juice
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 200 g crème fraîche
  • Poached grapefruit
  • 2 tbsp sugar
  • 2 pink grapefruit
  • 1 cm ginger, sliced
  • 1 star anise
  • 2 cloves
  • Utensils
  • For 4 moulds, each holding approx. 150 ml, rinsed with cold water

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  • Panna cotta

    Thoroughly combine the cream with the sugar, grapefruit zest and vanilla in a pan, bring to the boil, stirring continuously, reduce the liquid to around 350 ml, remove the pan from the hob. Stir the gelatine in to the hot liquid, mix in the crème fraîche, pour through the sieve into a measuring jug, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs.
  • Poached grapefruit

    Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and place the flesh in a bowl. In a small pan, boil the remaining grapefruit juice together with all the other ingredients up to and including the cloves, reduce for approx. 5 mins., pour the syrup over the segments and allow to stand for approx. 5 mins. Serve the grapefruit segments and a little syrup on the panna cotta.
  • Note:

    The panna cotta should be very creamy and soft.

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