Grapefruit Panna Cotta with Grapefruit Gel Topping

1In a saucepan, combine the heavy cream (2 cups) and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

2In a small bowl, sprinkle the gelatin over the cold water (¼ cup) and let it sit for 5 minutes to bloom.

3Add the bloomed gelatin to the hot cream mixture and stir until the gelatin is completely dissolved.

4Remove the saucepan from heat and stir in the vanilla extract (1 teaspoon), grapefruit zest, and grapefruit juice (1 cup).

5Strain the mixture through a fine-mesh sieve to remove any lumps or zest.

6Pour the mixture into individual serving glasses or ramekins. Chill in the refrigerator for at least 4 hours or until set.

7For the grapefruit gel topping, in a saucepan, combine 1/2 cup grapefruit juice (1 cup) and 1/4 cup granulated sugar (½ cup). Heat over medium heat until the sugar is dissolved.

8In a small bowl, sprinkle 1 tablespoon gelatin over 1/4 cup cold water (¼ cup) and let it sit for 5 minutes to bloom.

9Add the bloomed gelatin to the hot grapefruit juice (1 cup) mixture and stir until the gelatin is completely dissolved.

10Remove the saucepan from heat and let the grapefruit gel cool slightly before pouring it over the chilled panna cotta.

11Chill the panna cotta with grapefruit gel topping in the refrigerator for an additional 2 hours to set the gel.

12To serve, garnish each panna cotta with fresh grapefruit segments and enjoy chilled.