Yoghurt panna cottas with mandarins in syrup

Instructions

1. Place the milk, half the sugar and the vanilla bean and seeds in a saucepan. Cook, stirring, over low heat until sugar dissolves. Increase heat to high. Bring to the boil then remove from heat. Stir in the gelatine until dissolved.
2. Place the yoghurt in a large bowl. Strain the milk mixture into the yoghurt and whisk until combined. Discard the vanilla bean.
3. Place six ½-cup (125ml) capacity dariole moulds on a baking tray. Divide the mixture between the moulds. Cover with plastic wrap and place in the fridge overnight or until set.
4. Meanwhile, place the remaining sugar, star anise and 1/3 cup (80ml) water in a saucepan. Cook, stirring, over medium heat until the sugar dissolves. Add the mandarin segments. Simmer for 2 minutes or until syrup thickens. Set aside to cool. Cover and place in the fridge.
5. Turn the panna cottas out onto serving plates. Serve with the mandarin segments and syrup.