Panna cotta with thyme and grapefruit

2 sheets of gelatin 2 g

320 ml whole liquid cream

80 ml milk

40 g powdered sugar

2 tsp washed thyme leaves

1 supreme of grapefruit, in cubes

Soak the gelatin leaves in cold water

Pour the milk, cream, sugar, thyme, and gelatin into the bowl

Put the instant pot in mode browning

Stir and bring to the boil

Stop browning mode

Distribute in ramekins

Keep in a cool place for 12 hours

Serve garnished with grapefruit