Vanilla and Citrus Fruit Cream
Soak the gelatin for 5 minutes in cold water. Slice the vanilla pod lengthwise and scrape out the seeds.
Combine the vanilla seeds with the egg yolks, 60 grams of sugar (approximately 2 ounces), the salt and 1 tablespoon of rum and mix well in a bowl.
Heat the milk slowly with the vanilla pod and then remove the pod. Beat gradually into the egg mixture.
Squeeze the excess water from the gelatin sheets and dissolve with the remaining rum over moderate heat. Stir the gelatin into the vanilla mixture and refrigerate until it starts to gel (check after about 40 minutes, if it is still liquidy, cool further, but check every 5-10 minutes).
Toast the shredded coconut until lightly browned and transfer to a plate. Chop the pistachios.
Squeeze the juice from the lime and mix with the remaining sugar. Peel and fillet the oranges and grapefruits, setting some segments aside for the garnish. Mix the rest with the sugared lime juice.
Whip the cream until stiff and fold into the vanilla cream.
Divide the citrus fruit segments between serving glasses, shower with the grated coconut and spread the cream on top. Garnish with the remaining citrus fruit and shower with pistachios.
Serve decorated with orange zest.