Soften the gelatin in cold water. Combine the cream, milk, sugar, and vanilla bean in a saucepot and bring just to the simmering point and turn off. Remove the gelatin from the water and squeeze out excess water. Add to the warm cream mixture and stir well to combine. Pour into the molds and chill overnight.
For the Tangerine Soup: Reduce the juice in a non reactive pot down to 1 1/2 cups. In a separate non reactive pot combine the sugar, water, star anise, and coriander and bring to a simmer. Turn off and let steep for 30 minutes. Add the tangerine juice, strain and chill.
Unmold the Panna Cotta into a serving bowl, place the tangerine segments around the bowl, and pour soup around. Sprinkle with mint and serve.
Recipe courtesy of Trey Foshee, George�s at the Cove