Carrot Panna Cotta with Bean and Grapefruit Salad
Carrot Panna Cotta with Bean and Grapefruit Salad
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
Instructions
- • 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.
Carrot Panna Cotta with Bean and Grapefruit Salad