Step 1

Start by flavoring the cream. Zest the mandarin(s). Add the zest and the juice of the mandarins(s) to your cream. Add the sugar.

Step 2

Bring the cream to the boil stir to help dissolve the sugar. Turn off the heat, cover with a lid and leave on the stove top for 30-60 minutes. During this time the flavour from the mandarin will infuse into the cream. If you're in a rush, you can shorten this time to just a few minutes, but it will be less strong in flavour.

Step 3

Prepare the gelatin. If using sheet gelatin add it to a bowl of plenty of cold water for approx. 10 minutes. After ten minutes the gelatin should have softened completely. Take the gelatin out of the water and squeeze off any excess water. If using powdered gelatin, you have two options. Either add the powder to the cold milk and mix it through. It will thicken the milk considerably. Or, dissolve the powder in water according to the packs instructions (a 7g pack tends to require 60g of water). Wait a few minutes to allow the gelatin to fully soak before proceeding.

Step 4

Re-heat the cream mixture and bring it to the boil. Once it's boiling, take it from the heat and whisk in the gelatin. Because of the heat, the well-soaked gelatin should dissolve immediately.

Step 5

Optionally, add the vanilla extract.

Step 6

Pour the panna cotta mixture in glasses or silicon molds (for easy release). Leave to set in the fridge for at least an hour.

Step 7

If you need to eat soon, add a little more gelatin, if you want to leave them in the fridge for a couple of hours, add a little less!

Step 8

Enjoy, either within the glass, or unmold it onto a plate.