vanilla panna cotta

Bring milk, cream, sugar a vanilla to a very gentle simmer
Bloom gelatine in ice water and ensure well wrung out of excess water
Melt into milk mix
Cool over an ice bath until nearly set to ensure even dispersion of the vanilla seeds, then set in mould

blood orange sorbet

Peel the oranges, bring the water & boiron to a boil with sugar and infuse with the peel
Juice the oranges and add to pan, strain and add stabiliser
Allow to rest for 6 hours in fridge before freezing
Freeze at least 24 hours in paco beaker, churn 1-2 hours in advance to using

Blood orange brodo

Bring boiron, sugar, wine, cointreau and cardamom to a gentle simmer, dissolving sugar
Add the orange zest, crushed oranges and vanilla pods
Allow to infuse in bag at least 6 hours, or up to 24 hours
Strain

Blood orange gel

Score the oranges from top to bottom 6 times
Starting in cold water, bring to a simmer over a medium heat and then discard the water. Repeat this process 6 times.
On the final occasion, simmer until fully cooked and offering zero resistance when probed with a skewer.
Make a deep caramel with the sugar and water, then add the whole blanched oranges.
Mash down to a pulp with a stiff whisk and cook out the liquid until the pulp is ‘sticking’ to the pan. Add the sherry vinegar to deglaze.
Form another deep caramel with the second batch of sugar and water.
Blend the oranges, emulsifying the second caramel into the mix as it blends.
Blend very thoroughly to ensure the puree is smooth and then pass through a chinois.