Carrot Panna Cotta with Bean and Grapefruit Salad

Ingredients

PANNA COTTA

• 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

BEAN AND GRAPEFRUIT SALAD

• 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