Active Time: 15 Minutes
Total Time: 24 Hours
Peel the citrus fruit and separate all the segments.
Mix together the pectinex and water and soak the citrus segments in the water overnight.
Dry mix together the Sugar, salt, and vegan gelatin.
In the second heavy bottom pot mix together the oat milk (or other plant based milk), vanilla extract, and the sugar mixture that contains the salt, and vegan gelatin.
Bring the mixture to a full rolling boil and remove from the heat. This does not need to be boiled for a long period of time. Once it comes to a boil, remove it immediately. Divide the custard equally into the 4 mason jars or ramekins.
Seal the mason jars or ramekins and refrigerate for 2-3 hours.
Rinse the outside of the citrus segments and place them in a separate container until needed.
Remove cover from the container and use a butter knife to gently free the panna cotta from the mason jar.
Invert a plate on the top of the container. Holding both the plate and the container flip them over so that the mason jar or ramekin is inverted on top of the plate. this may need a slight jiggle to release from the ramekin. Lift the mason jar or ramekin and the panna cotta should free itself from the sides.
Garnish the top with the citrus segments, a drizzle with agave nectar or maple syrup, and some thinly sliced mint leaves.