Orange Vanilla Panna Cotta

I've just been experimenting around and decided to make some kind of Panna Cotta layer thingy, also I experimented around with Agar Agar and here's my end result, but it wasn't that great I'll try better next time.

Ingredients:

Orange Jelly:

1 – Sheet Gold Gelatine
¼ tsp – Agar Agar (See Note)
250ml – Orange Juice
50ml – Water
50g – Sugar

Vanilla Panna Cotta:

350ml – Milk
150ml – Cream
100g – Caster Sugar
1 – Vanilla Bean Split and Scraped
2 – Sheets Gold Gelatine
½ - Lemon Peel

Orange Cinnamon Syrup:

200ml – Orange Juice (Strained)
1 – Cinnamon Stick
1 – Star Anise
50g - Sugar

Method:

1. To make the orange jelly, soak the gelatine in cold water and let it sit in the water until it has softened. Place the orange juice in a saucepan and whisk in the Agar Agar until it has combined and then add the sugar, bring the mixture to a boil and then take the gelatine out and squeeze out any excess water, whisk in the gelatine until combined. Pour a small layer of the jelly into desired moulds and let it sit until mixture has set.

2. For the Vanilla Panna Cotta, soak the gelatine in cold water and let it sit until it has softened, then place milk, vanilla bean and lemon peel in a saucepan and bring the mixture to a boil. Mix caster sugar with the cream and pour it in with the hot milk mixture, then take the gelatine and squeeze out any excess water and place in the hot mixture, whisk until combined. Strain the Panna Cotta mixture and let aside to cool. Once Panna Cotta has cooled gently pour a layer of Panna Cotta over the jelly and refrigerate until mixture has set. Repeat steps 1 and 2 until you have 4 layers.

3. To make the sauce, combine all ingredients together in a saucepan and bring to a boil, and then let mixture simmer for 5 minutes or until sauce has thickened and reduced in volume. Let cool in a fridge until ready to use.

4. To assemble streak a line of the sauce in the middle of the plate and take the Panna cotta out of the mould and place it in the centre of the sauce. Drizzle the sauce around the Panna Cotta and place the cinnamon on the plate for garnish and watercress.

Notes:

Agar Agar – is a gelling agent extracted from the red seaweed, the Japanese have been using this for some time. This gelling agent creates a firm, and brittle gel, also it has a high setting temperature it also can stand high temperatures up to 90c.

Gelatine – extracted from animals such as cows and pigs, this is commonly used in jellies and they come in powders and sheets.