Orange Panna Cotta

Soak gelatine in cold water. Boil vanilla sugar, sugar, whipping cream and cinnamon stick and simmer open at low temperature for 5 minutes.

Remove from heat, squeeze out gelatine and let it melt in the hot whipped cream. Pour through a sieve, fold in grated orange peel and pour into 4 ramekins (or cups, 150 ml capacity). Leave to cool for at least 3 to 4 hours or overnight.

Peel the oranges, cut them into slices, place them on a plate and marinate them with the honey.

Dip the ramekins briefly in hot water and invert the contents onto plates. Spread the orange slices evenly next to it and drizzle with honey sauce.

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