Coconut panna cotta with citrus jam & almond crumble

Method

1. To make the panna cotta, grease four small moulds with cooking oil spray. Place gelatin in a small bowl of cold water. Combine milk, coconut cream and two tbs sugar in a medium saucepan over medium heat. Warm until sugar dissolves. Squeeze excess water from gelatin, then add to the saucepan. Whisk until dissolved. Divide mixture between greased moulds. Refrigerate for 3-4 hours or overnight until set.
2. Meanwhile, combine orange, mandarin, two tbs caster sugar and ¼ cup water in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, for 8-10 minutes or until thick and jammy.
3. Combine almonds, flour, remaining one tbs sugar, cinnamon and oil in a small bowl. Rub together with clean hands. Heat a large frypan over medium heat. Add crumble and cook for 2-3 minutes or until fragrant and golden. Return to bowl and allow to cool.
4. Turn panna cotta out into serving bowls. Spoon small dots of citrus jam around the edges and top with almond crumble.