Vanilla Panna Cotta with Grapefruit Syrup

For the grapefruit syrup: 1/4 cup reserved ginger simple syrup Juice of 1/2 a pink grapefruit, reserving some pulp pieces for garnish 1 TB honey For the honey pearls: 2.25 grams or .079 ounces calcium chloride* 1 gram or .03 ounces sodium alginate* 100 grams or 3.5 ounces honey

Scrape the vanilla bean seeds.

In a medium saucepan, pour in 1 cup of cream and sprinkle the gelatin on top. Let bloom for 5 minutes. Turn heat to low lightly whisk until gelatin is dissolved, another 3-5 minutes. Add the vanilla beans and pod, sugar, and remaining cream and buttermilk. Mix, turn heat to medium, and watch closely until milk starts to steam. When milk steams, remove from heat, put on the lid, and let steep for 15 minutes.

When done steeping, remove pod and pour into ramekins. Refrigerate for minimum 4 to 24 hours.

To make the honey pearls: Dissolve 2.25 grams or .079 ounces calcium chloride in 500 grams or 17.6 ounces of water in a large bowl. Set aside. In a medium bowl, blend 1 g or .03 ounces sodium algenate in 100 grams or 3.5 ounces water. Add 100 grams or 3.5 ounces honey. Put honey mixture into a dropper bottle. Drop honey mixture into the bowl with calcium chloride. Let sit for a little over 1 minute, then strain out. Rinse with water and serve (pearls keep at least 30 minutes).

Close up of honey pearls: Click image to enlarge.

To assemble: Remove panna cotta by dunking ramekin in hot water for about 10-15 seconds, then dropping upside down onto plate. Mix ingredients for grapefruit syrup and drizzle on the plate, scatter pearls and individual grapefruit pulp around panna cotta. Serve.