Mandarin Saffron Panna Cotta

A two-layer panna cotta set over a bright mandarin gelee and infused with saffron and vanilla.

Ingredients

150 ml		mandarin juice
1/2 tbsp	7.5 ml	gelatin powder (for the gelee)
3 tbsp	45 ml	cold water (for the gelee)
3 tbsp	45 ml	caster sugar (for the gelee)
1 1/2 cup	360 ml	heavy (thickened) cream
1 1/4 cup	300 ml	full cream milk
1/2 cup	120 ml	caster sugar
1		vanilla pod, halved and scraped for seeds
1 pinch		saffron (about 10 strands)
1		whole mandarin zests
1 tbsp	15 ml	gelatin powder (for the panna cotta)
3 tbsp	45 ml	cold water (for the panna cotta)

Mandarin Panna Cotta (serves 4)

To make Mandarin Gelee

Put mandarin juice and sugar into a saucepan over medium heat and bring it to boil or until all the sugar dissolved.
Sprinkle the gelatin powder into the cold water in a bowl and let it soften over 5 minutes.
Add the soften gelatin into the mandarin mixture and stir until all dissolved completely.
Pour the mixture over 4 cocktail glasses or ramekins and let it set in the fridge.

To make Mandarin Saffron Panna Cotta

Add heavy cream, milk, sugar, vanilla seeds, saffron, mandarin zests into a saucepan and warm it up over medium-low heat. DO NOT BOIL.
Let the mixture infuse for 5 - 10 minutes, or until all the sugar are dissolved.
Pour the mixture into a large bowl over a strainer.
Add gelatin powder into the cold water and let it soften over 5 minutes.
Add the soften gelatin powder into the mixture and stir until all dissolved then let it cool.
If the mandarin gelee is set inside the glasses, pour the mixture slowly into the glass almost full to the brim.
Let it set in the fridge over 2 hours or longer.