Greek Yogurt and Grapefruit Panna Cotta

Note the mousse requires inactive chill time of 1 hour prior to serving.

Make the compote by peeling the grapefruit and cutting in between the white membranes to get out the flesh. The white pith is bitter so try to get as much of it off as possible. Add the grapefruit segments along with the juice into a pot along with the sugar and salt. Cook on medium heat for about 10 minutes, stirring frequently, until the sugar has dissolved and the fruit softened. Remove from heat and allow to cool.

Keep in mind that this is not a canning or preserving recipe but you can store the compote in a covered jar in the refrigerator for a couple of days.

Make the mousse by whipping together the heavy cream and sugar, either with a stand or hand mixer. Beat in the yogurt, goat cheese, vanilla and salt until combined.

Pour evenly into four 8 ounce jars or glasses and refrigerate for about an hour to firm up. When ready to serve, top each with an equal amount of the grapefruit compote.