• In a small bowl, add half a cup of the milk and sprinkle over the gelatine. Leave to stand for 5 minutes.
• In a medium pan, combine the remaining milk, cream, sugar and vanilla and stir over a gentle heat until the sugar has dissolved. The liquid should not simmer, but just be warm.
• Remove the pan from the heat and stir in the gelatine mixture until it has dissolved and is smooth.
• Strain the mixture into a jug and set aside to cool for about 20 minutes.
• Stir the cooled vanilla cream and pour it into 6 single-serve moulds. Place the moulds in an iced water bath and chill for at least two hours, or overnight, until set.
• To serve, run a small knife around the rim of each mould and invert each panna cotta onto a plate. Top each panna cotta with a swirl of the candied zest and drizzle over the marmalade syrup.
• To make the marmalade syrup and candied zest, heat the fresh orange juice in a pan with the breakfast marmalade and sugar. Stir well and bring to a simmer.
• Finely slice the zest into long strips and add it to the marmalade mixture. Simmer for
4-5 minutes until the marmalade is syrupy and has reduced. Remove the pan from the heat.
• Using a fork, take some of the long strips of zest and twirl them into six separate mounds on a plate. These will set into the candied peel to garnish the panna cotta just before serving.