Halve the vanilla pod lengthways, then scrape out the seeds and add to the cream, egg yolk and sugar in a bowl then blitz all the ingredients until smooth with a hand blender.
Pour the liquid into little baking moulds and bake at 100 degrees for 1/1,5 hours until set.
Remove from the oven and put in the fridge for couple of hours before serving.
When ready to be served dust the pannacotta with nutmeg a little salt and olive oil and few mandarin segments.