Ingredients:

Serves 4-6

• ¼ cup cold water

• 1 tablespoon gelatine powder

• 3 cups cream

• 2/3 cup icing sugar, sifted

• 3 tsp Queen Organic Vanilla Essence

• 2 ruby grapefruit or other fruit of choice.

Method:

1.   Place the water in a small bowl and sprinkle over the gelatine. Set aside for 3 minutes until spongy and set.

2.   Place the cream and icing sugar in a saucepan over low heat and stir until sugar has dissolved.

3.   Increase the heat, add the Queen Organic Vanilla Essence and simmer for 4-5 minutes until reduced slightly.

4.   Stir in the set gelatine and continue to cook, stirring, until the gelatine has completely dissolved.

5.   Pour the mixture into individual lightly greased moulds and refrigerate for 4 hours or until set.

6.   To serve, slice the grapefruit into segments, reserving any juice.

7.   Turn the panna cotta out of their moulds and place on serving dishes with grapefruit and juices. Dust with Queen Vanilla Dusting Sugar if desired.

Recipe + Image courtesy of Queen. www.queenessences.com.au

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