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Grapefruit panna cotta in a ramekin

Grapefruit Panna Cotta

  • Author: Gail Ng
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes + chilling time
  • Yield: 3 servings 1x


Creamy and tangy grapefruit panna cotta with whipped cream, ruby red grapefruit, and pistachios makes for an easy and delightful refreshing treat



Grapefruit Panna Cotta

  • 220g fresh-squeezed grapefruit juice (about 1 large grapefruit)
  • 2 teaspoons gelatin powder
  • 150g whipping cream
  • 75g granulated sugar
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 150g whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • pistachios & grapefruit segments, for garnish


  1. Squeeze grapefruit juice into a small bowl. Sprinkle gelatin powder over grapefruit juice and let it sit for 5 minutes until the gelatin has bloomed.
  2. In a small pot, add whipping cream, sugar, and vanilla extract. Heat it on medium heat until it's warm and the sugar has dissolved but just before it starts to simmer.
  3. Add in the grapefruit gelatin mixture and stir to mix well until the gelatin has dissolved.
  4. Pour panna cotta into ramekins or glass jars and chill in the fridge for at least 2-3 hours or overnight until it has set. 
  5. In a mixing bowl, whip the whipping cream, powdered sugar, and vanilla extract until it has passed the soft peaks stage and holds its shape. Don't overwhip otherwise it will become grainy. Pipe whipped cream on top and garnish with grapefruit segments and pistachios before enjoying.


  • I've added enough sugar here to offset the slight bitterness of the particular grapefruits I used. If your grapefruits are particularly bitter, you may need to adjust the sugar to your taste preference. If you are using store-bought grapefruit juice, you can choose to omit the sugar completely if your juice already has added sugar.
  • Category: Desserts
  • Method: Stovetop

Keywords: grapefruit panna cotta, grapefruit pistachio panna cotta