Florida Grapefruit Panna Cotta

1. Soak two sheets of gelatin in a bowl of water for 10 minutes.
2. Heat the cream with the split vanilla pod for 5 minutes. Then add the milk and sugar. When the milk begins to simmer, whisk well to dissolve the sugar.
3. Remove the pan from the heat, scrape out the vanilla beans, and add them to the milk. Add the gelatine leaves and whisk until dissolved.
4. Pour the cream into ramekins and place in the fridge to rest for at least 4 hours, or ideally overnight.

For the Florida Grapefruit jelly :

1. Soak the third sheet of gelatine in a bowl of water.
2. Squeeze two Florida Grapefruit, filter the juice, and heat it with the honey.
3. Add the softened gelatin and whisk to dissolve.
4. Add a few drops of rosewater.
5. Pour the grapefruit jelly over the panna cottas.
6. Peel the last grapefruit, remove the segments, and place in the jelly.
7. Place the ramekins in a cool place for about an hour, until the jelly sets.

Just before serving, add a few fresh mint leaves.