Preparation time: 30 minutes
Cooking time: 30 minutes
Refrigeration time: 6 hours
Directions for: Panna Cotta with Carrots, Bean and Grapefruit Salad
Ingredients
Panna Cotta1 onion, minced
1 Tbsp butter (15 ml)
1 cup carrots, cut in pieces (375 ml)
2 milk (560 ml)
1 Tbsp gelatine (15 ml)
3 Tbsp cold water (45 ml)
Salt and pepper
Bean and Grapefruit Salad2 Supreme pink grapefruits, each cut into four pieces
The juice of 1 lime
cup lima beans, blanched (375 ml)
2 tsp fresh chives, finely cut (10 ml)
2 tsp fresh chervil, finely cut (10 ml)
3 Tbsp olive oil (45 ml)
Salt and pepper
Directions
Panna Cotta1. In a casserole, soften onions in butter.
2. Add carrots and continue cooking for 2 minutes.
3. Add milk and bring to boil.
4. Season with salt and pepper.
5. Cover and simmer at low heat for 20 minutes or until carrots are tender.
6. Oil 4 - 1/2 cup (125ml) ramekins.
7. In a bowl, soak gelatine in water for 5 minutes.
8. Pour gelatine into the carrot mix.
9. In a mixer, pure mix until it is smooth and homogeneous. Season to taste with salt and pepper.
10. Divide mixture equally in each ramekin. Let cool in the refrigerator for 6 hours.
Bean and Grapefruit Salad1. In a bowl, mix the grapefruit with the lime juice.
2. Let stand 10 minutes. Drain.
3. Add the rest of the ingredients.
4. Season with salt and pepper.
5. Bring out the Panna Cotta and serve with the salad.
See more: Fruit, Eggs/Dairy, Dessert, Italian, Dinner, Summer