Place the gelatine and milk in a pan, then
leave it to one side to soak. Meanwhile,
place the orange zest, vanilla pods and sugar
in a pan. Add 800ml of the cream, then bring
to the boil. Simmer until the mixture is
reduced by one-third. While the cream is
reducing, remove the gelatine from the milk,
set aside, then warm the milk. When it is
warm, add the soaked gelatine and stir until
completely dissolved. Add to the warm cream,
pass through a sieve, then leave to cool.
Lightly whip the remaining cream, then
fold into the setting mixture. Pour the
mixture into a 1-litre pudding bowl, then
place in the fridge to set for at least 5 hrs.
While the panna cotta is setting, make the
sauce for the orange salad. Tip the sugar into
a non-stick pan, then place on the heat to
cook down to a caramel. Pour in the Grand
Marnier and orange juice – this will make the
caramel harden, so just simmer on a low
heat, stirring, until it’s dissolved to a syrupy
consistency. Remove from the heat.
Take the panna cotta out of the fridge, slide
a knife around the edge of the bowl and dip
very briefly in hot water to loosen. Tip the
panna cotta into the middle of a plate, then
arrange the orange segments around it.
Spoon the orangey sauce over the panna
cotta and oranges, then scatter over the zest.