Soak the gelatin in 100 g of water. Season the liver with spices, salt and fry in butter for 7 minutes on each side. Then bring to a boil under the lid for another 10 minutes. Cool the finished liver and sprinkle with balsamic.
Peel the grapefruit, get rid of the films and seeds.
Then grind with a blender, mix with sugar, and stir until it dissolves.
Add the dessert wine. Heat the gelatin slightly to a liquid state, add to the grapefruit puree and beat lightly with a whisk. Remove the resulting film.
The form is lined with cling film, pour out parts of the grapefruit mixture, lay out the liver, and pour the rest of the grapefruit.
Close the film and put in a cool place until solidified.
Serve with slices of citrus and herbs.