Marmalde Panacotta Makes 6

3 gelatine leaves 

250ml double cream
400ml créme fraîche
100ml whole milk
150g Proper orange & cardamom marmalade
Juice and zest of 1 orange, plus extra zest to serve
Zest of 1 lemon

1 Put the gelatine leaves in a bowl of cold water for around 5 minutes, or until they soften.

2 Heat the cream, creme fraiche and milk and marmalade until it is all just starting to simmer. Remove from the heat and add the zest and juice of an orange and the lemon zest, then simmer for a few minutes until slightly thickened.

3 Remove the gelatine from the water, squeezing to remove any excess, then take the cream mixture off the heat and whisk in the gelatine. Leave to cool for about 20-30 minutes before pouring into 250ml ramekins, or other serving dishes. Refrigerate to set for about 3-5 hours, or overnight.

4 Garnish with a bit of extra orange zest on top of each dessert before serving.