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1
Dishes to use: This makes one serving, so use a 1-cup ramekin (4 inches across and about 2 inches deep) if you are going to unmold the dessert, like a panna cotta); or a glass dessert glass.
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2
Whisk together yogurt, sugar, vanilla and orange zest in a small bowl until sugar is dissolved. Set aside.
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3
Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand one minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about thirty seconds. Whisk hot gelatin into yogurt until combined well. * Do this step quickly so the gelatin does not have time to set up. Pour yogurt into ramekin or dessert glass and chill, covered, until set, about one and a half hours.
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4
While yogurt mixture is chilling, cut peel and white pith away from orange with a sharp knife. Working over a small bowl, cut the segments free from membranes from the orange, letting segments fall into bowl, then squeeze one tablespoon of juice from the rest of the orange and, if necessary, from membranes. (You should have about one tablespoon of orange juice.)
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5
Bring orange juice, Grand Marnier and honey to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about one tablespoon, about one minute. Pour syrup over the orange segments in the bowl, gently stirring to coat. Cool to room temperature, about ten minutes.
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6
If unmolding the dessert: Run a thin knife around edge of ramekin to loosen panna cotta, then dip ramekin into a bowl of hot water thirty seconds and invert pudding onto a plate. Spoon syrup over panna cotta and arrange orange segments around sides.
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7
You can also serve the panna cotta in a dessert glass and pour some of the syrup over the top and arrange several orange slices on top of the dessert.
