For the panna cotta, in a pan, bring the cream, milk, sugar, cocoa powder and vanilla pod to a simmer.
Add the gelatine leaves and continue to simmer for 2-3 minutes, stirring continuously, or until the gelatine has completely dissolved. Remove the vanilla pod. (You can wash the vanilla pod and reuse it to make, for example, vanilla sugar.)
Divide the panna cotta mixture equally among four ramekins, then set aside to cool. Chill in the fridge for two hours, or until set.
Meanwhile, for the clementine sauce, in a separate pan, bring the sugar and water to the boil, stirring regularly. Boil for 4-5 minutes, or until the volume of liquid has reduced by a third.
Add the clementine segments and the orange liqueur, stir well, then remove the pan from the heat and set aside to cool.
Once cooled, transfer the sugar and clementine mixture to a food processor and blend to a purée. Pass the purée through a fine sieve and reserve the liquid.
To serve, turn out each panna cotta into the centre of a serving plate. Drizzle over the clementine sauce. Serve a spoonful of clotted cream alongside.
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