Ingredients (serves eight to 10)
1 litre double cream
135g caster sugar
4 vanilla pods, split lengthways
3 gelatine leaves, soaked in cold water to soften
Rind of 2 oranges, grated
Size 2 ramekins or dariole moulds
Place the cream and sugar in a saucepan. Split the vanilla pods, scrape the seeds into the cream with the pods. Bring to the boil, add the orange rind, take off the heat and add the gelatine, stirring well until it dissolves. Now sit it over a bowl of ice, stirring occasionally until it starts to set. Pour into ramekins and leave to set completely.
Run the underside of the moulds under hot water for a few moments to loosen. Turn out the panna cotta on to plates. Serve with a scoop of blood orange sorbet and a small glass of jelly.