Summary

Ingredients

• 500 ml Cremefine for whipping or cream
• 200 g suar
• 1 grapefruit (s) (pink grapefruit)
• 6 sheets gelatin, white
• 1 vanilla pod (s), or 2 sachets vanilla sugar (then reduce the amount sugar)
• 300 g berries, mixed (e.. raspberries, blackberries, blueberries, currants)
• 100 ml red wine, drier
• 1 packet vanilla sugar
• 3 sprigs rosemary
• 50 g biscuit (s) (Amarettini)
• 1 tablespoon cornstarch as required

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Instructions

1. Soak the gelatine sheets in cold water. Cut open the vanilla pod and scrape out the pulp. Roughly chop the rosemary. Wash the grapefruit with hot water, cut some longer zest from the peel, use the rest of the peel to make a fine abrasion and then squeeze the grapefruit.
2. Bring the cremefine or cream with vanilla pulp, 100 g sugar and 2/3 of the fine grapefruit zest to the boil, then remove from the heat. Squeeze out the gelatine, stir in, let the cream cool and place in a rectangular container in the refrigerator for at least 4 hours.
3. Clean the berries when thawing frozen, put about 50 g aside. Bring the rest to the boil with the red wine, 100g sugar, the packet of vanilla sugar, the finely chopped rosemary, the grapefruit juice and the remaining fine grit from the grapefruit peel. Let it simmer for about 10 minutes. Pass through a fine sieve until there are no more seeds, pieces of rosemary, etc. in the sauce. Depending on the consistency, bring to the boil again and possibly add a tablespoon of mixed cornstarch, chill. (The consistency can always vary, depending on the types of berries and whether frozen or fresh fruit is used).
4. Roughly crumble the amarettini. Turn the firm panna cotta out and cut into approx. 2 cm thick slices.
5. Place two slices of panna cotta on each plate, cover with the fruit sauce and decorate with some of the retained berries, amarettini crumbs and a few of the long grapefruit tarts.
6. This recipe is a lot easier than it looks, looks great, and tastes amazing!