50g caster sugar
1 cup milk
1 cup cream
1 vanilla bean, split
4 gelatine leaves
Almond oil to lightly grease 4 ramekins or moulds
1 1/2 Tbs Campari
4 fresh mint leaves, finely sliced
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.