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1
To make the pudding, place the cream and sugar in a medium saucepan over medium heat just until the sugar dissolves.
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2
Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir).
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3
Let stand for 5 minutes.
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4
Stir the gelatin into the warm cream until melted.
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5
Let cool slightly.
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6
Stir in the buttermilk and salt.
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7
Refrigerate until just set (the mixture should be niether liquid nor firm), about 2 hours.
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8
Meanwhile, to make the caramel, place the sugar in a medium saucepana nd stir in the water.
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9
Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
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10
Place over medium heat and cook without stirring until mixture turns a deep caramel color.
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11
Remove from heat and carefully add the cream.
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12
Return the pan to the heat and stir until all of the caramel is dissolved.
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13
Place in a bowl and let cool completely.
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14
Use a paring knife to remove all peel and pith from the oranges.
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15
Working over a bowl to collect any orange juice, cut out the orange sections from between the membranes.
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16
Stirs the juice into the caramel.
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17
To assemble, whisk the pudding.
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18
Spoon about 1/4 cup of pudding into 6 large wineglasses.
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19
Top each with a scant 2 tablespoons of caramel sauce and a few orange slices, making sure both show around the edge of the glass.
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20
Repeat the layers.
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21
Top with the remaining pudding drizzle with a little caramel sauce.
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22
Refrigerate for several hours before serving.
