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How to make Orange and vanilla panna cotta

Yield = 4
Prep time: 3:10
Cook time: 0:20
Total time: 3:30

Ingredients

3 blood oranges
1 vanilla bean, halved lengthwise
2 cups pouring cream
2/3 cup caster sugar
2 teaspoons gelatine

Method

Step 1 Using a vegetable peeler, cut 4 long strips from 1 orange, avoiding white pith. Segment fruit. Cover. Refrigerate. Scrape seeds from vanilla bean.
Step 2 Combine cream, 1/3 cup sugar, orange rind, vanilla seeds and bean in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Remove pan from heat and stand for 5 minutes. Discard rind and vanilla bean.
Step 3 Combine gelatine and 2 tablespoons water in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 40 to 50 seconds. Remove and stir until gelatine dissolves and liquid is clear. Cool for 5 minutes or until gelatine and cream mixtures are a similar temperature.
Step 4 Stir gelatine mixture into cream. Rinse four 2/3-cup capacity ramekins. Three-quarters fill with panna cotta. Cover and refrigerate for 4 hours or until set.
Step 5 Meanwhile, juice remaining 2 oranges. Combine juice and remaining sugar in a small saucepan. Cook, stirring, over medium-high heat for 4 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 4 to 5 minutes or until syrup thickens. Remove from heat. Cool. Refrigerate for 2 hours.
Step 6 Turn panna cottas onto plates. Drizzle with syrup. Serve with orange segments.