Grapefruit Panna Cotta with Toasted Pistachio

Chef Justin Severino, Cure and Morcilla restaurants, Pittsburgh, PA

Number of servings

Preserved Grapefruit ingredients

  • Sunkist® Grapefruits
  • Water
  • Sugar

Panna Cotta ingredients

  • 3 cups Whole Milk
  • 1 tablespoon Unflavored Powdered Gelatin
  • 1 cup Whole Milk Yogurt
  • 0.3 cup Honey
  • 1 tablespoon Sugar
  • 4 Sunkist® Grapefruits, zested
  • Pinch of Salt
  • Extra virgin olive oil, to garnish
  • Grapefruit segments, to garnish
  • Salted Pistachios, chopped, to garnish
  • Preserved Grapefruit and Liquid, to garnish

Preserved Grapefruit


  1. With a vegetable peeler, peel off outer citrus rind trying to keep pieces large as possible.
  2. Place rinds in a pot and add just enough cold water to cover. Bring to a boil at high heat. As soon as the mixture boils, strain off the water.
  3. Using the same pot, repeat this process 2 more times.
  4. Juice peeled fruit into a measuring cup. Combine juice and equal part sugar in small saucepot. Warm juice to dissolve sugar.
  5. Once sugar is dissolved, add the 3x blanched rinds to the syrup. Cook at low temperature until rinds are tender.
  6. Place in a container with lid and refrigerate for future use.

Panna Cotta


  1. Place milk and grapefruit zest in saucepot, sprinkle gelatin over the liquid. Let stand 3-5 minutes to soften gelatin.
  2. Stir over medium heat until the gelatin dissolves, but milk does not boil.
  3. Add yogurt, honey, sugar and a pinch of salt. Stir until sugar dissolves, approx. 5-7 minutes.
  4. While still warm, pour evenly between 6 ramekins or small bowls. Place in refrigerator, uncovered. Let chill for 4-6 hours, or until firm.
  5. When ready to serve, garnish with grapefruit segments, preserved grapefruit zests and liquid, chopped salted pistachios and a drizzle of olive oil.