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Source: Florida Department of Citrus

Florida Grapefruit Sorbet with Cardamom Panna Cotta
This festive dessert is both soothing and refreshing. It takes some planning but none of the steps is difficult, and so it’s the perfect do-ahead dessert.
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Serves: 8
Prep Time: 45 (plus chilling and freezing) minutes
Cook Time: 40 minutes
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Grapefruit Sorbet
1 cup sugar
1 cup water
1 tablespoon powdered milk
2 cups freshly squeezed, strained grapefruit juice (3 to 4 grapefruit; about 3 pounds)
Grapefruit Jelly
2 gelatin sheets
8 grapefruit
4 gelatin sheet
4 cups cream
1/2 teaspoon green cardamom
5 1/2 tablespoons sugar
Decorative grapefruit chips
2 cups water
1 cup sugar
1 grapefruit




To make the sorbet: In a saucepan, mix together the sugar, water, and powdered milk. Heat over medium-high heat, stirring, until the mixture almost boils. Remove from the heat and cool to room temperature. Add the grapefruit juice and stir to mix. Cover and refrigerate for 2 to 3 hours or until very cold.



Pour the cold mixture into an ice cream machine and freeze according to the manufacturer’s instructions. When frozen, transfer to a metal bowl and freeze for at least 3 hours until firm.



To make the jelly: In a small bowl, soak the gelatin sheets in warm water to cover. Leave it in the water until needed for the recipe.


Using a paring knife, peel off the colorful part of the rind of 8 grapefruit. Avoid the bitter white pith below the colorful rind and take only the zest (colorful part of the rind). Slice the zest into fine strips.



Squeeze the juice from 4 of the grapefruit and put it in a saucepan. Add the sliced zest and bring to a boil over medium-high heat. Immediately reduce the heat and simmer gently for about 10 minutes. Drain, reserving 1 cup of the juice. Set the zest aside.


Peel the white rind from the remaining 4 grapefruit and divide the fruit into segments. Cut the segments into chunks.

Put the reserved cup of juice into a saucepan and bring to a boil over medium-high heat. Stir in the softened gelatin and add the chunks of grapefruit and sliced zest. Stir gently and set aside to cool and solidify into a jelly.


To make the panna cotta: In a small bowl, soak the gelatin sheets in warm water to cover. Leave it in the water until needed for the recipe.


In a saucepan, bring the cream to a boil over medium-high heat. Remove from the heat and add the cardamom. Set aside for 1 hour to give the cardamom time to infuse the cream with flavor.

Pour the cream through a fine-mesh sieve, return it to the saucepan and add the sugar. Bring to a boil over medium-high heat. Remove from the heat and let it cool to lukewarm.

Stir the gelatin sheets into the warm cream. Set aside to cool.



To make the chips: Preheat the oven to 400°F.



In a saucepan, bring the water and sugar to a boil over medium-high heat. Remove from the heat and allow to cool slightly.


While the syrup cools, slice the grapefruit into 8 thin discs. Dip the slices in the syrup to coat both sides. As each slice is dipped, lay it on a baking sheet, leaving enough room between each so that they don’t touch. (You may need 2 sheets.)

Dry the slices in the oven for about 10 minutes. Let them cool slightly and then remove them carefully from the baking sheets.

Fill each of 8 glass dessert dishes with 1/2-inch-thick layer of gelatin. Spoon the panna cotta over the gelatin, to a depth of about 1 1/2 inches. Refrigerate for at least 1 hour to set.
To serve, put a scoop of sorbet on top of the panna cotta. Garnish each with a decorative chip.





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