Method

• 1.
  Place juice and sugar in a pan and bring to the boil. Simmer rapidly over high heat until liquid has reduced by half. Set aside.
• 2.
  Place gelatine leaves in a bowl and cover with cold water. Set aside.
• 3.
  Place cardamon seeds in a saucepan over medium heat and dry-roast for 1 minute to release their aroma. Add cream, vanilla pod and seeds, then bring to the boil. Add orange syrup, stir to combine and remove pan from heat.
• 4.
  Squeeze excess water from gelatine and add to orange mixture. Stir until gelatine dissolves. Strain mixture and divide among eight 120ml moulds (the mixture won't completely fi ll the moulds).
• 5.
  Refrigerate for 5-6 hours until set.
• 6.
  For the caramelised orange, preheat a grill to high. Place segments on a tray lined with baking paper and sprinkle both sides with sugar. Grill for 5 minutes or until sugar starts to caramelise. Cool.
• 7.
  For praline, line an 18cm x 27cm slice pan with baking paper and scatter evenly with nuts. Place sugar and 1 cup (250ml) of water in a pan over medium-high heat and stir to dissolve sugar. Bring syrup to a rapid simmer. When it turns to a golden toffee (20-30 minutes), quickly pour syrup into the slice pan, taking care as it will be very hot. Cool completely, then transfer to a board and roughly chop.
• 8.
  To serve, run a knife round edge of moulds and turn panna cotta out onto plates. Serve with orange and praline.