Yoghurt panna cotta with pink grapefruit jelly

Start by making the grapefruit jelly. Place the water, sugar and 100ml of the grapefruit juice into a saucepan and gently warm through over a low heat to dissolve the sugar – it is important that it does not boil. Meanwhile, submerge the gelatine sheets in a bowl of cold water

Squeeze the excess water from the gelatine, add to the warm liquid then stir in the remaining grapefruit juice. Once the gelatine has dissolved, strain the mixture through a fine sieve and allow to cool completely. Pour the jelly into 8 dariole moulds brushed with a neutral tasting oil (such as vegetable), dividing evenly, then place in the fridge to set for at least 40 minutes

For the panna cotta, place the cream, milk and sugar in a large pan over a medium-high heat and, once scolding hot, remove from the heat and allow to infuse. Meanwhile, submerge the gelatine in a bowl of cold water

When the cream has settled to being just warm to the touch, drain the gelatine and stir into the cream until it has completely dissolved. Add the yoghurt and a squeeze of lemon juice, then strain into a metal bowl set over an ice bath and gently stir until the mixture begins to thicken a little. Pour the mixture into the dariole moulds on top of the set jelly, then return to the fridge to set for at least another 40 minutes

Place the grapefruit segments in a bowl and spoon over the Berto Amaro

To serve, invert the dariole moulds onto plates, first dipping the base of each into a little warm water to help loosen them. Arrange the grapefruit segments alongside and serve