Serves 6
For the panna cotta:
- 2 cups heavy cream
- 1 cup half and half
- 6 tablespoons sugar
- 1 vanilla bean split vertically, seeds scraped out
- 1/4 teaspoon salt
- 1 tablespoon water
- 2 teaspoons powdered, unflavored gelatin
For the citrus compote:
- 1 blood orange, zested, juiced, and segmented
- 1 pink grapefruit, zested, juiced, and segmented
- 2 teaspoons zest
- 1/2 cup citrus juice
- 2 teaspoons honey