Method

• 1.
  For the mousse, soak gelatine in cold water for 5 minutes to soften. Place pure cream and sugar in a small saucepan over medium heat and cook for 4-5 minutes, stirring continuously, until the sugar has dissolved. Remove from the heat and stir in the mandarin zest. Squeeze excess water from the gelatine, then add to the mandarin mixture and stir until melted and combined. Strain through a fine sieve into a medium bowl and cool at room temperature.
• 2.
  Meanwhile, place the thickened cream with the vanilla seeds in a bowl and whip to soft peaks. Gently fold the whipped cream through the cooled mandarin cream then divide among glass jars or cups. Refrigerate for 5-6 hours or overnight to set.
• 3.
  To make the mandarin jelly, soak gelatine in cold water for 5 minutes to soften. Meanwhile, place 100ml mandarin juice with the sugar in a small saucepan over medium heat for 4-5 minutes, stirring continuously, until the sugar has dissolved. Remove from the heat. Squeeze excess water from the gelatine, then add to the mandarin mixture and stir until melted and combined. Add the remaining 300ml juice then carefully pour over the top of the set mousse. Refrigerate for 5-6 hours or overnight to set. Scatter with mandarin powder, if using, to serve.
• 4.
  Optional: To make the mandarin-peel powder, preheat the oven at 75°C. Spread reserved peel on a baking tray and place in the oven for 8-9 hours until peel is dehydrated. They will shrink and snap when ready. Allow to completely cool before placing in a high-speed blender with 2 tbs icing sugar. Whiz to a fine powder then strain through a sieve to remove any lumps.