For the custard boil 50ml milk, 50ml cream & 1/2 vanilla pod and pour over 2 duck egg yolks & 15g caster sugar that have been whisked together until pale in colour. Thicken gently over a low heat, pass through a chinois & cool.
Bring 1/2 pint of milk, 1/2 pint cream, 80g caster sugar, 1/2 vanilla pod & 2 tsp ground coffee to the boil, remove from the heat & add 4 leaves of softened gelatine. Place in dariole moulds & set in the fridge.
Reduce the orange juice by half over a high heat.
Bring the white wine to the boil, add 200ml double cream & the orange juice, remove from the heat & slowly add 50g butter whisking continuously. Place the sugar ester in a pan with 150g water and bring to above 55 degrees to dissolve. Stir this into the orange, foam the sauce with a hand blender & collect with a spoon.
Turn out the panna cotta using a blow torch, place a spoonful of custard alongside it, garnish with nectarine segments, the orange foam, and gingerbread crumbs.