Florida Grapefruit Panna Cotta

Lightly oil four pudding moulds and place on a tray.

Fill a small bowl with cold water and add the gelatine leaves. Leave to soak.

Add the cream, milk and sugar to a medium saucepan, stir briefly and slowly bring to the boil.

Once the cream begins to boil, reduce the temperature and add the Florida Grapefruit juice and zest, vanilla bean paste, the cardamom pods and whisk to combine. Allow the mixture to simmer gently for 4-5 minutes until it has thickened and reduced slightly.

Remove the pan from the heat. Squeeze out the excess water from the gelatine leaves and add the leaves to the pot. Stir until dissolved and the mixture is smooth.

Place a sieve over a large jug and strain the mixture through, discarding the cardamom pods.

Distribute evenly between the four moulds and chill for at least 5 hours but preferably overnight.

When ready to serve, remove the panna cotta from the moulds (see tip below) and garnish with a Florida Grapefruit segment and fresh mint leaves.

Tip: To remove the panna cotta from moulds cleanly, start by filling a shallow dish with warm (not hot) water and briefly dipping the moulds into it for 5-10 seconds to gently loosen the edges without melting the dessert. Next, run a thin knife or small spatula carefully around the edge of the mould to help release it. Finally, place a serving plate over the mould, invert it, and gently tap or shake until the panna cotta slides out. If it’s still stuck, repeat the warm water dip for a few more seconds and try again.