Grapefruit panna cotta with wild berries and red wine sauce

Ingredients for 4 servings:

• 500 ml Cremefine for whipping or cream
• 200 g sugar
• 1 grapefruit(s) (pink grapefruit)
• 6 sheets of white gelatin
• 1 vanilla pod(s) or 2 packets of vanilla sugar (then reduce the amount of sugar)
• 300 g mixed berries (e.g. raspberries, blackberries, blueberries, currants)
• 100 ml red wine, dry
• 1 packet of vanilla sugar
• 3 sprigs rosemary
• 50 g biscuits (amarettini)
• 1 tbsp cornstarch as needed

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

Soak the gelatin leaves in cold water. Split the vanilla pod and scrape out the seeds. Roughly chop the rosemary. Wash the grapefruit in hot water, cut a few long strips of zest from the peel, make a fine zest from the remaining zest, and then juice the grapefruit. Bring cremefine or cream with vanilla seeds, 100g sugar, and 2/3 of the fine grapefruit zest to a boil, then remove from the heat. Squeeze out the gelatin, stir in, let the cream cool, and place in a rectangular container in the refrigerator for at least 4 hours. Rinse the berries; if frozen, set aside about 50g. Bring the rest to a boil with the red wine, 100g sugar, the sachet of vanilla sugar, the finely chopped rosemary, the grapefruit juice, and the remaining finely grated grapefruit zest. Simmer for about 10 minutes. Pass through a fine sieve until no seeds, rosemary pieces, etc. remain in the sauce. Depending on the consistency, bring back to a boil and, if desired, add a tablespoon of mixed cornstarch, then chill. (The consistency can always vary depending on the type of berries and whether frozen or fresh fruit is used). Roughly crumble the amaretti biscuits. Turn out the firm panna cotta and cut into slices about 2 cm thick. Place two slices of panna cotta on each plate, drizzle with fruit sauce, and garnish with some of the reserved berries, amaretti biscuits, and a few long grapefruit zests. This recipe is considerably easier than it appears at first glance; it looks great and tastes fantastic!