Vanilla Panna Cotta With Grapefruit

1. 1

   Lightly oil 4 - 3 oz molds.

2. 2

   In a saucepan, bring milk, vanilla and 1 tbsp sugar to a boil. Remove from heat and whisk in bloomed gelatin, stirring until dissolved. Let cool slightly. Whisk in yogurt then distribute between prepared molds. Chill for 3 hours, until set.

3. 3

   Meanwhile, combine cornstarch slurry with reserved grapefruit juice and remaining sugar. Bring to a boil, stirring. Let cool.

4. 4

   Turn panna cottas out onto serving plates. Serve with grapefruit and syrup.

* Per serving · 4 servings · Values may vary.

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