Soak the gelatine leaves in cold water until they are soft.
Zest the orange.
Place the milk, cream, sugar, orange juice and orange zest in a saucepan. Bring to the boil
and then add the softened gelatine leaves. Stir to dissolve the gelatine.
Pour the liquid through a fine sieve into a jug and then into glasses or moulds.
Chill in the fridge until set (at least 2 hours).
Pick the mint leaves and finely chop them.
Cut the pomegranate in half and tap with a spoon to release the seeds into a bowl.
Mix the icing sugar and the chopped mint through the pomegranate seeds and keep to one side.
Place the sugar in a stainless steel pan and cook the sugar until you have a deep caramel. Add the chopped almonds through the caramel and pour on to a silicon mat.
Place another silicon mat on top of caramel and roll with a rolling pin to make a thin caramel sheet.
When cool break into large pieces.
Top the panna cotta with the pomegranate salad and few nougat pieces.
«During summer serve with mango or peach sorbet instead of the salad. Take care when making the nougat crunch not to over cook the sugar.»