Removed three 2×1 inch strips of rind from an orange with a peeler. Make sure you have
properly washed your orange before peeling off rind.
Cook heavy cream, granulated sugar and orange rind strips in a saucepan over medium-low
heat, stirring occasionally for about four minutes or until sugar is dissolved. Remove from heat
and add gelatin mixture, stirring until completely dissolved. Add in vanilla and remaining ¾ cup
milk. Stir in then discard orange strips.
Pour mixture into six 4-ounce dessert glasses or wineglasses. Cover with plastic wrap and
chill eight hours.
Peel and section remaining oranges. Make sure you have removed all the peel and bitter
white pith. Roll orange sections in sparkling sugar.
Top Panna Cotta with Buttery Orange Curd and sugared oranges. Garnish with a dollop of
whipped cream. May be stored in fridge for up to three days.