Panna cotta with campari mandarins

Babiche Martens

Ingredients

50 g	Caster sugar
1 cup	Milk (Main)
1	Vanilla bean, split
1 cup	Cream
4	Gelatine leaves
4 leaves	Fresh mint, finely sliced
4	Mandarins (Main)
1 ½ Tbsp	Campari

Directions

1. Pour the sugar, milk and cream into a saucepan and stir over a gentle heat until the sugar has dissolved.
2. Scrape the seeds from the vanilla bean into the milk mixture.
3. Soak the gelatine leaves in cold water for 5 minutes then squeeze and add to the hot milk and stir to dissolve.
4. Cool slightly before pouring into oiled moulds. Refrigerate until set, then turn out on to serving plates.
5. Peel and segment the mandarins, getting rid of as much pith as possible. Put into a bowl and pour over the Campari, add the mint. Leave to steep before serving alongside the panna cotta.