For the Florida grapefruit sorbet:
3 pounds of Florida grapefruit
1 tbsp. powdered milk
1 cup granulated sugar
1 cup water
Squeeze the grapefruit, filter the juice and keep only 2 cups. Mix the powdered milk and sugar in a saucepan, and add the water and heat until it starts to boil. Let cool to ambient temperature then add the grapefruit juice. Mix in sorbet blender for 15 to 20 minutes.
For the slices and zest of Florida grapefruit in jelly:
8 Florida grapefruit
2 slices of gelatine
Peel the two grapefruit using a paring knife to remove the zest, then slice the zest into fine strips. Squeeze 4 Florida grapefruit and cook the zest in this juice for 10 minutes. Drain and set aside. Peel the remaining grapefruit cleanly, then detach the pulp from the quarters using a small kitchen knife. Slice them in thirds. Mix the little chunks with the zest. Bring 8 fl. oz. of the zest-cooking liquid to the boil, then stir in the gelatine, which has been previously softened in warm water. Mix the juice with the fruit and zest. Let cool.
For the panno cotta:
4 cups liquid cream
5 1/2 tbsp. granulated sugar
1/2 tsp. green cardamon
4 slices of gelatine
Bring the cream to the boil and let the cardamon infuse for 1 hour. Filter, then bring to the boil again with the sugar. Leave until lukewarm, then add the gelatine slices, previously softened in warm water.
For the decoration: Florida grapefruit chips
1 Florida grapefruit
1 cup sugar
2 cups water
Bring the sugar and the water to a boil. Slice the Florida grapefruit into thin discs. Coat the grapefruit discs in the syrup, then place them on an oven tray and dry in the oven at 390° for 10 minutes.
Finishing touch: In each glass, place the grapefruit jelly up to 1/2 inch. Then pour in the panna cotta cream to another 1 1/2 inch. Put in the refrigerator to set. Just before serving, place a scoop of Florida grapefruit sorbet and a grapefruit chip on top.
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