Ricotta panna cotta

Allow to soak for about 5 minutes in a bowl with plenty of cold water. Remove the vanilla pod and cook in a pan with whipped cream for about 5 minutes. Remove the pan from fire and remove the vanilla pod. Stir in 75 g sugar through whipped cream. Scrape with spoon over pan vanilla juice from stick. Pour gelatin well and stir into hot whipped cream while stirring. Let it cool down until cream begins to become slightly lumpy. Rinse Ricotta and mix in cream. Pour the mass into containers, cover with plastic wrap and allow to set in a refrigerator for approx. 3 hours. In between, cut open lemongrass stalk and simmer for approx. 5 minutes with the rest of sugar and 1/2 dl of water. Wash the grapes, take the bunch and pat dry with paper towels. Cut half of the grapes and create lemon grass syrup. Retract at least 1 hour.

Bake the containers in hot water (cut loose panna cotta on edges with a knife). Place plates on glasses, turn them together and slide panna cotta out of slides. Remove lemon grass stem from compote and create grape compote next to panna cotta.