Place the gelatine in a bowl of cold water to soften.
Split the vanilla pod in half and place in a pan with 200ml cream and 70g sugar. Bring to the boil and then remove from the heat and add the softened gelatine leaf and the rest of the cream.
Pour the mixture into individual moulds and chill in the fridge for at least 1 hour.
Peel the clementines and cut into slices.
Preheat the oven to 200°C.
Place the butter, sugar, flour and ground almonds in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Spread the mixture on to a baking sheet, transfer to the oven and bake for 20 minutes.
Place the clementine slices on top of the panna cotta and finish with a generous sprinkling of almond crumble.
«If possible, use seedless clementines when making this recipe. If you cannot find seedless, make sure to remove any pips before serving!»