1. Prepare the lemongrass, cut it lengthwise and divide into pieces. Combine in a pot with cream and sugar, bring to a boil and simmer for about 10 minutes, stirring occasionally. Then let it cool slightly and strain through a sieve.
2. Soak the gelatin in a bowl with cold water, then squeeze it out and dissolve it in the lukewarm cream. Divide the mixture into 8 small glasses and let it set in the refrigerator for about 4 hours.
3. Before serving, segment the oranges and grapefruit. Combine in a bowl with vanilla sugar and arrange on the panna cotta. Enjoy!
Nutrition per serving
kcal: 297
Protein: 3 g · Fett/Fat: 23 g · Carbs: 23 g
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