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Vanilla pannacota with bitter orange marmalade

1 Soak 2 gelatine leaves in cold water.
2 Pour 50 ml of milk, 200 m. of cream and 50 grams of sugar in a saucepan.
3 Open a vanilla bean with a knife and scrape the seeds with the tip. Add to milk.
4 Bring the pan to heat and infuse for a few minutes.
5 Remove from heat, remove vanilla bean and mix with the drained gelatin.
6 Put the mixture into a mold and let cool in the refrigerator for several hours until curdled.
7 Unmold the pannacota in a dessert plate and garnish with sour orange marmalade and crispy cashews tile.
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