preparation

Start by soaking the gelatine sheets in icy water, for a smoother texture. Warm the cream, milk and sugar in a saucepan on a low heat. Cut the vanilla pod in two, scrape out the seeds and add them (and the pod) to the cream for a deep infusion. When the mixture begins to simmer, take it off the heat. Gently squeeze the water out of the gelatine sheets and incorporate them into the hot cream, stirring until completely dissolved.Leave to infuse for 10 minutes, then strain through a chinois to remove the vanilla residue and pod. Pour the panna cotta into chilled pewter bowls or molds, taking care not to make any bubbles, and chill to set for at least 4 hours.

Prepare the grapefruit segments: peel the grapefruit(s) thoroughly, removing all membranes, to produce perfect segments. Just before serving, sprinkle a little sugar and caramelize them with a blowtorch until you have a thin golden crust.For the presentation: arrange the charred grapefruit segments on the nicely firm panna cotta. Add a line of 1883 Paint the Town Red syrup for a spicy and floral contrast, transforming this dessert into an amazing experience.