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
The Prep
For the panna cotta:
In a heavy pot, bring the cream, half & half, sugar, vanilla seed and salt to a simmer over low heat, stirring frequently. While the cream is warming, place water in a small bowl and sprinkle the gelatin in the water to soften for a few minutes. When the cream comes to a simmer, remove from heat and whisk in the gelatin. Pour the mixture into a bowl and set it inside a larger bowl of ice water. Stir the cream mixture to cool completely.
Pour the cream mixture into 6 individual ramekins. Cover with plastic wrap and refrigerate for a minimum of 5 hours. To un-mold, run a paring knife along the inside edge to release the panna cotta onto a serving plate. Serve with a dollop of citrus compote.
For the citrus compote:
Zest the orange and grapefruit. Using a sharp knife, carefully slice off the top and bottom of the orange. Using even, downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the orange. Squeeze citrus, collecting any juices. Repeat with grapefruit.
Combine all ingredients in a small saucepan and bring to a boil over high heat, smashing some of the citrus segments with a spoon. Reduce heat to low and simmer for 10 to 12 minutes, or until texture thickens.
