Vanilla Pannacotta with Seville Vino Cotto
Step 1: Place cream, milk and sugar into a pot and place over a high heat, bring to the boil.
Step 2: Soak gelatine in cold water for three minutes and squeeze well. Whisk soaked gelatin leaves into cream mixture until dissolved.
Step 3: Pour into 125 millilitre pots and place into the fridge until set. To serve, turn out panacotta and top with each one dessert spoon of Seville Vino Cotto and some orange segments.