Name: Carrot Panna Cotta with Bean and Grapefruit Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 onion, minced; 1 tablespoon (15 ml) butter; 1 1/2 cups (375 ml) sliced carrots; 2 1/4 cups (560 ml) milk; 1 tablespoon (15 ml) gelatin; 3 tablespoons (45 ml) cold water; Salt and pepper; 3/4 cup (180 ml) lima beans, blanched; 2 pink grapefruit cut in segments (see note); Juice of 1 lime; 2 teaspoons (10 ml) fresh chives, finely chopped; 3 tablespoons (45 ml) olive oil; Salt and pepper

Preparation

PANNA COTTA
- • In a saucepan over medium heat, soften the onions in butter. Add the carrots and continue cooking for 2 minutes. Add the milk and bring to a boil. Season with salt and pepper. Cover and simmer gently for 20 minutes or until the carrots are tender.
- Lightly butter 6 125-ml (1/2-cup) ramekins. Set aside.
- Pour the water in a bowl and sprinkle with the gelatin.
- Let the gelatin soften for 5 minutes, then add it to the carrot mixture.
- Purée the carrot mixture in the blender until smooth. Season with salt and pepper.
- Divide the mixture among the ramekins. Refrigerate for at least 6 hours.
BEAN AND GRAPEFRUIT SALAD
- In a bowl, combine the grapefruit segments and lime juice. Let stand for 10 minutes. Drain.
- Add the remaining ingredients. Season with salt and pepper.
- Unmould the panna cottas and serve with the salad.

Carrot Panna Cotta with Bean and Grapefruit Salad

Categories

Ingredients

PANNA COTTA

BEAN AND GRAPEFRUIT SALAD

Preparation

PANNA COTTA

BEAN AND GRAPEFRUIT SALAD

Personal Note