Italian cream with vanilla, served with an orange couiis and segments.
Soften the gelatine in cold water.
Bring 200ml of double cream to a boil with 100g of sugar. Then add the drained gelatine, the rest of the cream and 3 drops of orange flower water.
Pour into individual molds and put in the fridge for at least 2 hours.
Remove the rind and pith of the oranges with a sharp knife, remove the segments and place them in colander to collect the juice.
Then reduce the juice in a saucepan with the scraped vanilla pod to obtain a coulis.
Serve the panna cotta with the orange segments and the orange and vanilla coulis.
«The panna cotta can be flavoured with different seasonal fruits.»