Soak the gelatine leaves in cold water until they are soft.
Split the vanilla pods in half and scrape out the seeds.
Place the milk, cream, sugar and vanilla 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 moulds.
Chill in the fridge until set (at least 2 hours).
Segment the oranges.
Bring the Campari, orange juice and sugar to the boil. Reduce by half and add the segmented oranges. Allow to cool.
Turn out the panna cotta onto the middle of the plate. Arrange the glazed oranges around and finish with a drizzle of syrup.
«Rather than using vanilla in the panna cotta try using other flavours such as cardamon, star anise, or even chilli or tonka bean.»