KATIE’S
Buttermilk Panna Cotta with Grapefruit Caramel
Utterly charming, just like Katie, these creamy panna cotta topped with glowing grapefruit caramel really are quite the picture. Katie’s use of buttermilk is inspired by her Irish upbringing and, when made in small glasses with their distinct layers on show, no one can resist taking a spoon to their smooth and light cream.
MAKES 6–8
For the panna cotta
3 sheets of leaf gelatine
350ml buttermilk (or 300g full-fat yoghurt and 50ml whole milk)
250ml double cream
50g caster sugar
½ vanilla pod, sliced lengthways and seeds scraped out
For the caramel
50g caster sugar
2½ tbsp water
120ml fresh red grapefruit juice
1 tbsp salted butter
To serve
1 red grapefruit
For the panna cotta, first soak the gelatine leaves in a small bowl of cold water. Place 250ml of the buttermilk (or the 300g yoghurt, if using) in a large heatproof bowl, along with the double cream and set aside.
Place the remaining 100ml of the buttermilk (or the whole milk, if using), the sugar and the seeds from the vanilla pod in a small saucepan and bring to the boil.
Take the pan off the boil, squeeze any water out of the gelatine leaves and add the gelatine to the pan, stirring until it is completely dissolved. Strain the mixture through a sieve into the bowl with the buttermilk and cream and stir until thoroughly combined.
Pour the mixture between 6–8 small serving glasses or ramekins (depending on their size), leaving about 2cm clear at the top. Place in the fridge to set for a minimum of 3 hours.
To make the caramel, put the sugar and water into a small saucepan and bring to the boil over a medium heat. Cook until it becomes a dark amber colour, then slowly add the grapefruit juice, a little at a time. Be careful – it will spit and spurt and the caramel will set hard in the pan. Bring the caramel back to the boil and simmer for about 5 minutes until the hardened sugar dissolves and it has reduced to a thicker, pourable sauce. Remove from the heat and stir in the butter, a little at a time, until it’s all incorporated.
Transfer the warm caramel to a jug and leave at room temperature until the panna cotta are set.
To serve, slice the top and bottom off the grapefruit and, using even downward strokes, slice the skin off the grapefruit, making sure to remove any white pith. Cut in between the membranes to obtain whole segments. Squeeze any remaining grapefruit juice back over the segments. Spoon the caramel over the top of each panna cotta and place 1–2 grapefruit segments on top to decorate. Serve immediately.
