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1
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
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2
Whisk together confectioners' sugar, salt, and 1 cup of the heavy cream.
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3
Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt.
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4
Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel.
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5
Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute.
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6
Stir the cream mixture and carefully add to caramel (it will bubble and harden).
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7
Cook over moderately low heat, stirring, until caramel is dissolved.
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8
Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved.
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9
Stir in orange juice, then let stand just until cooled to room temperature.
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10
Pour through a fine sieve into a medium bowl.
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11
Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks.
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12
Whisk sour cream in another bowl until smooth.
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13
Fold whipped cream into sour cream, then fold into caramel mixture until combined well.
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14
Whisk to remove any lumps.
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15
The mixture should be smooth.
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16
Spoon into molds and chill until firm, at least 8 hours.
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17
Dip molds in hot water 2 or 3 seconds, until it begins to melt slightly on the edges and run a thin knife around edge of molds to help release panna cotta.
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18
Invert onto dessert plates and let stand at room temperature 20 minutes.
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19
While panna cotta is standing, remove peel and white pith from oranges with a sharp knife, and cut the sections free from membranes.
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20
In a small saucepan, combine the sugar, orange juice, and vanilla bean and bring to a boil.
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21
Reduce the mixture to 1 1/4 cups.
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22
Remove from the heat.
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23
If using the orange liqueur, stir it in.
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24
Allow to cool before serving over the panna cotta.
