Ginger wine jellies with bay panna cotta

1. Prepare these the day before serving. To make the panna cotta, pour the cream into a small pan, add the sugar, lemon and orange zest, vanilla and bay leaf. Over a low heat, bring to just before boiling point, remove from the heat and leave, covered, for 30 minutes to infuse.

2. Soak the gelatine in a small bowl of cold water. Put the infused cream back over a low heat and bring to just before boiling point. Remove from the heat. Drain the gelatine, squeezing out any excess water and whisk into the hot cream. Add the crème fraîche, whisk until smooth, then strain into a jug. Leave to cool slightly, then carefully pour into 8 glasses. Cool to room temperature, then cover and chill for about 4 hours or until set.

3. When the panna cotta has been setting for about 3 hours, prepare the jelly. Soak the gelatine in a bowl of cold water for 5 minutes until soft, then drain. Pour the lemon and orange juice into a small pan, add the sugar and 150ml water, then bring to the boil. Simmer for 2-3 minutes, then remove from the heat and add the ginger wine and drained gelatine leaves. Stir to melt the gelatine. Pour into a jug and leave to cool, then chill for 30 minutes until it starts to thicken.

4. Add the gold leaf to the setting jelly and stir with a knife to break the leaves into small pieces. If the jelly holds the gold leaf in suspension, then it is ready to pour over the set panna cotta; if not, chill for another 5-10 minutes until ready. Pour the jelly over the panna cotta, cover and chill overnight. Take out of the fridge 30 minutes before serving.