-
1
Put 1 tablespoon of water into a small dish and sprinkle the gelatin over it. Set it aside and let it soften.
-
2
In a small saucepan, heat the orange juice, saffron, and star anise over low heat and reduce by one half, about 5-10 minutes.
-
3
In a separate saucepan, heat the half-and-half and sugar together until the sugar dissolves and the half-and-half is hot (but not boiling), about 5 minutes. Remove from heat.
-
4
Strain the reduced orange juice mixture and add it to the half-and-half mixture.
-
5
Stir in the softened gelatin until it is completely dissolved.
-
6
Distribute the liquid into four 4-ounce ramekins. When they cool down to room temperature, cover the ramekins with plastic wrap, and chill for at least 6 hours.
-
7
About 30 minutes before serving, segment the clementines to remove the outer membranes. Pour the Grand Marnier over them and let them sit at room temperature.
-
8
Invert the ramekins onto small plates. To loosen up the panna cotta and get it to slide out of the ramekin, it may help to warm up the ramekin in a bath of hot water for a couple of seconds and/or run a very thin, small spatula or knife around the edge of the panna cotta.
-
9
Garnish the panna cotta with the clementine segments and a drizzling of the Grand Marnier.
