Recipes  

Carrot Panna Cotta with Bean and Grapefruit Salad

  • Preparation 30 MIN
    Cooking 30 MIN
    Chilling 6 H
  • Servings 6
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Ingredients

PANNA COTTA

BEAN AND GRAPEFRUIT SALAD

Preparation

PANNA COTTA

  1. • 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.
  2. Lightly butter 6 125-ml (1/2-cup) ramekins. Set aside.
  3. Pour the water in a bowl and sprinkle with the gelatin.
  4. Let the gelatin soften for 5 minutes, then add it to the carrot mixture.
  5. Purée the carrot mixture in the blender until smooth. Season with salt and pepper.
  6. Divide the mixture among the ramekins. Refrigerate for at least 6 hours.

BEAN AND GRAPEFRUIT SALAD

  1. In a bowl, combine the grapefruit segments and lime juice. Let stand for 10 minutes. Drain.
  2. Add the remaining ingredients. Season with salt and pepper.
  3. Unmould the panna cottas and serve with the salad.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 195  
Total Fat 10 g  
Saturated Fat 3 g  
Sodium (salt) 143 mg  
Carbohydrates 21 g  
Fibre 3 g  
Protein 6 g