I have this crazy fascination with fushia food. A little while ago I made my summer blueberry borscht. Juicy, fresh, gorgeous. Major foodie crush. Perhaps it’s the little girl in me that just likes pretty things. My little ponies and barbies, I hope someday I have a little girl who loves those sorts of things like I did. Just last week, when I went to the farmer’s market and saw pink dragon fruits I was stunned. 100 yen each! Usually you can find only the white ones and they cost 3-4 times that price. Cheap and pretty, double yes! I bought eight of the somewhat frightening looking fruit to do some recipe testing back home.
Dragon fruit has a very mild flavor but is nicely complemented by vanilla and lemon. This panna cotta could be made with the white variety easily as well for a very similar mild, sweet flavor. I debated what to make with my farmer’s market find but thought panna cotta would let the flavor of the mild dragon fruit shine and not alter the magenta color. This recipe is healthy and I actually think of it as more of breakfast than dessert. A tiny bit of whipped cream on the top, stirred in as you eat it gives it just a bit of sweet creamy goodness.
I’m hoping the pink dragon fruit stick around for awhile and that it’s not just a one week affair but you never know with seasonal, fresh ingredients. Get them while you can. Enjoy!
- 1 ¼ cups 2 percent milk, divided
- 1¼ cup pink dragon fruit pulp, pureed (from about two large dragon fruit)
- 1 Tablespoon lemon juice (fresh squeezed is best)
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1½ Tablespoons unflavored powdered gelatin
- ⅓ cup honey or agave
- 3 cups nonfat vanilla Greek yogurt****
- whipped cream or coconut cream for serving (optional)
- ****I tried both plain and vanilla nonfat greek yogurt and much preferred vanilla, if you use plain you will want to compensate with a little extra sweetener and vanilla
- Combine ¾ cup milk, dragon fruit pulp, lemon juice, vanilla, and salt in a medium saucepan. Whisk to remove all lumps. Bring to a simmer over medium heat, stirring occasionally to prevent scorching. Simmer for a few minutes before removing from heat.
- Place remaining ½ cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
- Stir gelatin mixture, honey and yogurt into dragon fruit mixture. Whisk to remove all lumps. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours.