Begin by making the panna cotta. Place the cream, milk, sugar and orange blossom essence in a pan and bring to the boil

Soak the gelatine in cold water until soft, ring out all excess water and add to the hot cream mixture. Whisk to dissolve and pass through a fine sieve, pour into moulds and leave in the fridge to set. This will take 4-6 hours

To make the panettone, combine the yeast, water and caster sugar in a medium-sized bowl. Cover and leave to stand for 10 minutes

Add the eggs, yoghurt, vanilla seeds and salt and mix well. Stir in flour, turn out onto a lightly floured surface and knead for 5-10 minutes, adding a little more flour as necessary, until the dough is soft and pliable

Place the dough in a large, lightly greased bowl, cover and leave to prove in a warm place until doubled in size, for about 1 hour

Knock back the dough by kneading for a further 5-10 minutes. Add the kumquats in small amounts, folding into the dough as you go during the kneading process

Preheat the oven to 185°C/gas mark 4

Lightly grease individual panettone or muffin moulds and dust with a thin layer of flour. Form the dough into 80g balls, place in prepared moulds and leave in a warm place to prove until the dough is poking out of the moulds

Bake in the oven for 45 minutes, or until the panettone is golden-brown and a skewer inserted in the centre comes out clean

Remove the panettone from the moulds and leave on a wire rack to cool. Warm before serving if desired

Place the sugar, water and glucose in a pan and bring to the boil. Pour the mix over the kumquats and leave to cool to room temperature

To serve, place 1 panettone onto each plate and use some warm water to heat the outside of the panna cotta moulds. Turn a panna cotta onto each plate and serve with the confit kumquats