Growing up in California, I never really had to deal with seasons, food or otherwise. We’re blessed to have perfect tomatoes and moderate weather almost all year long (75 on Christmas morning is a real thing). I never associated citrus with Winter until moving to the East coast where the weather is as erratic as the seasonality of food (I like it this way - more interesting). After the hype of Summer, when we’re all scrambling to use all the amazing produce, I almost look forward to the months of being limited to few fruits, and then almost entirely citrus. Constraint is good for the imagination.
Now that we’re shifting into the Winter months and holiday season, I’m thinking a lot about citrus recipes. This one, adapted from the beloved Splendid Table, is one of my favorites for special occasions. It’s a dessert perfect for entertaining (make ahead, easy/no-stress, 20 min to assemble) and looks completely impressive to your guests despite you doing very little. These ruby-red grapefruits are poached in warm, wintry flavors that really make this dessert the perfect holiday treat. Make this for your guests and bathe in the compliments ;)
Creme Fraiche Panna Cotta with Ginger-Rosemary Poached Grapefruit (serves 8) gluten-free
Adapted from Splendid Table
- 1 1/2 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- Pinch of salt
- 1 vanilla bean, de-seeded
- 1 teaspoon grapefruit zest
- 2 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons maple syrup
- 8 oz. (1 cup) creme fraiche
In a small dish, mix together gelatin and cold water. Set aside to “bloom” for about 5 minutes.
Add heavy cream, pinch of salt, vanilla, zest and maple syrup to a medium saucepan. Heat the mixture until just warmed, but not boiling. Stir in gelatin until completely dissolved. Remove from heat and let cool for 5 minutes.
Add creme fraiche to a large mixing bowl. Gently whisk in cream, a little at a time, until smooth. Divide mixture evenly between eight ramekins or jars. Chill for 4 or up to 24 hours.
- 2 Winter Sweetz grapefruits, supremed
- 1/2 cup grapefruit juice
- 2 inch piece of ginger, grated or minced
- 2 sprigs rosemary
- 3-4 tablespoons maple syrup
- Pinch of salt
Add supremed grapefruit slices to a small, shallow dish.
Add grapefruit juice, ginger, rosemary, maple and salt to a small saucepan. Warm mixture until hot to touch, but not boiling. Then gently, pour liquid over grapefruit segments, making sure they are completely submerged. Set aside for 5 minutes.
Then, top chilled panna cottas with poached grapefruit segments, and a drizzle of liquid. Serve immediately or chill again until serving.