Grapefruit Panna Cotta

1In a saucepan, combine the heavy cream (2 cups) and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.

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

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

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

5Stir in the grapefruit juice (1 cup) until well combined.

6Strain the mixture through a fine-mesh sieve to remove any lumps or zest.

7Pour the mixture into individual serving glasses or molds.

8Chill in the refrigerator for at least 4 hours or until set.

9To serve, garnish with fresh grapefruit segments and enjoy!