Step 1

Begin by making the panna cotta. Place the cream, milk, sugar and orange blossom essence in a pan and bring to the boil

Step 2

Soak the gelatine in cold water until soft, ring out all excess water and add to the hot cream mixture. Whisk to dissolve and pass through a fine sieve, pour into moulds and leave in the fridge to set. This will take 4-6 hours

Step 3

To make the panettone, combine the yeast, water and caster sugar in a medium-sized bowl. Cover and leave to stand for 10 minutes

Step 4

Add the eggs, yoghurt, vanilla seeds and salt and mix well. Stir in flour, turn out onto a lightly floured surface and knead for 5-10 minutes, adding a little more flour as necessary, until the dough is soft and pliable

Step 5

Place the dough in a large, lightly greased bowl, cover and leave to prove in a warm place until doubled in size, for about 1 hour

Step 6

Knock back the dough by kneading for a further 5-10 minutes. Add the kumquats in small amounts, folding into the dough as you go during the kneading process

Step 7

Preheat the oven to 185°C/gas mark 4

Step 8

Lightly grease individual panettone or muffin moulds and dust with a thin layer of flour. Form the dough into 80g balls, place in prepared moulds and leave in a warm place to prove until the dough is poking out of the moulds

Step 9

Bake in the oven for 45 minutes, or until the panettone is golden-brown and a skewer inserted in the centre comes out clean

Step 10

Remove the panettone from the moulds and leave on a wire rack to cool. Warm before serving if desired

Step 11

Place the sugar, water and glucose in a pan and bring to the boil. Pour the mix over the kumquats and leave to cool to room temperature

Step 12

To serve, place 1 panettone onto each plate and use some warm water to heat the outside of the panna cotta moulds. Turn a panna cotta onto each plate and serve with the confit kumquats