Vanilla panacotta, pink grapefruit granite & candied grapefruit
Fresh grapefruit provides a mouth-watering balance to this creamy dessert.
For the candied grapefruit:
1 whole Florida pink grapefruit
200g sugar
250ml water
For the pink grapefruit granite:
350ml water
150g caster sugar
Zest of 1 Florida grapefruit
300ml fresh pink grapefruit juice
For the vanilla panacotta:
3 leaves gelatine
1 vanilla pod
250ml whole milk
250ml double cream
75g caster sugar
For the candied grapefruit:
Start by making the candied grapefruit. Using a peeler, remove as much of the grapefruit peel as you can, leaving behind the pith. The remaining flesh and juice can be used to make the granite. Cut the peel into very fine strips using a sharp knife. Make a syrup by boiling the sugar and water. Add the strips of grapefruit peel. Allow these to boil for 10 minutes or so before removing the peel from the syrup and leaving to cool on a wire rack or non-stick parchment.
For the granite:
Place the water and sugar in a small saucepan and bring to the boil. Once boiling, add the finely-grated grapefruit zest and mix with the fresh juice. Leave to cool in a shallow container for a few minutes before placing in the freezer. Stir the granite every 30 minutes or so to break up the ice crystals. Once it starts to set firm, this can be done easily using a fork.
For the panacotta:
Soak the gelatine leaves in cold water for 10 minutes until very soft. Split the vanilla pod down the middle and scrape out the seeds. Place the pod and seeds, along with the milk, cream, sugar and vanilla in a saucepan. Bring to the boil. Simmer for a few minutes before removing from the heat. Squeeze the water from the gelatine leaves and add to the mix. Stir, allowing the gelatine to melt before passing the mix through a sieve.
Pour the mixture into moulds, ramekins or martini glasses and leave to set in the fridge for 2 hours.
When set, remove the panacottas from the fridge. If using moulds, dip the bottom of them in a bowl of boiling water for a few seconds, which will soften them slightly. Press your finger gently around the top of the pannacotta to release it a little, then place upside down onto your serving plate. Hold the ramekin with your thumbs on top and your fingers under the plate and shake until the panacotta releases itself from the mould.
Remove the granite from the freezer and place a tablespoon of it on top of the pannacotta. Garnish with the candied peel.