Place the milk, vanilla extract, lemon zest, spices and half the cream into a medium sized heavy bottomed saucepan. Simmer over a low to medium heat for 10 minutes. Meanwhile soak the gelatine in a small cup of cold water. Take the milk off the heat and stir in the soaked gelatine leaves until dissolved. Allow the mixture to cool, and then place in the fridge for ten minutes.
Meanwhile lightly whip together the icing sugar with the rest of the cream. Mix the cooled cream from the fridge with the lightly whipped cream until well combined.
Divide the mixture into 6 serving moulds. I used small espresso cups here, but you can also use small ramekins, old glass yoghurt jars, or small glasses. I didn’t grease the cups as I was serving them in the cups, however if you wanted to remove the panna cotta from the dish, you should grease the dish with melted butter before pouring the mixture in.
Cover and chill for at least an hour, preferably overnight.
Soak the cranberries, orange juice, zest and brandy for a few hours or preferably overnight. Once ready, blitz in the food processor until it becomes a puree. Serve the panna cotta straight from the fridge with a small spoonful of the compote on top. I garnished with a thin twirl of orange peel.