For Florida Grapefruit Sorbet:
- 1.5 kg Florida grapefruit
- 1 tablespoon powdered milk
- 200 g granulated sugar
- 250 ml water
For Slices and Zest of Florida Grapefruit in Jelly:
- 8 Florida grapefruit
- 2 slices of gelatin
For Panna Cotta:
- 1 litre liquid cream
- 5-1/2 tablespoons granulated sugar
- 1/2 teaspoon green cardamom
- 4 slices of gelatin
For Decorative Florida Grapefruit Chips:
- 1 Florida grapefruit
- 200 g sugar
- 500 ml water
Squeeze the grapefruit, filter the juice and keep 500 ml.Mix the powdered milk and sugar in a saucepan, and add the water and heat until it starts to boil.Let cool to ambient temperature then add the grapefruit juice.Mix in sorbet blender for 15 to 20 minutes.
Peel two grapefruit using a paring knife to remove the zest, then slice the zest into fine strips.Squeeze 4 Florida grapefruit and cook zest in juice for 10 minutes.Drain and set aside.Peel the remaining grapefruit cleanly, then detach the pulp from the quarters using a small kitchen knife and slice into thirds.Mix the chunks with the zest.Bring approx. 250 ml of the zest-cooking liquid to a boil, then stir in gelatin which has been softened in warm water.Mix the juice with the fruit and zest.Let cool.
Bring the cream to a boil and let the cardamom infuse for 1 hour.Filter, then bring to a boil again with the sugar.Leave until lukewarm, then add gelatin slices, previously softened in warm water.
Bring sugar and water to a boil.Slice grapefruit into thin discs and coat in sugar syrup.Place discs on an oven tray and dry in the oven at 200 degrees Celsius for 10 minutes.
To prepare the dish, fill each glass with a centimetre of grapefruit jelly.Pour in another 4 centimetres of panna cotta cream.Refrigerate to set.Just before serving, place a scoop of Florida grapefruit sorbet and a grapefruit chip on top.