• 1 pint (16 ounces) heavy cream
• 4 ounce granulated sugar (to make into a low carb recipe, substitute with sucralose calorie free sweetner)
• 1 vanilla bean, split
• 3 unflavored gelatin sheets
• cold water
• peel of 2 whole oranges, julienned
• water
• 4 ounces sugar (to make into a low carb recipe, substitute with sucralose calorie free sweetner)
• 2 ounces Gran Gala or any type of orange liqueur

In a small sauce pan, bring the heavy cream, sugar and vanilla bean to scald (do not overboil). While cream is on the stove, place the gelatin sheets in a bowl; cover with cold water and dissolve until soft, approximately 3-4 minutes. Remove the cream and strain through a sieve to remove the vanilla bean. Add the gelatin and whisk together. Portion the cream into 4-6 ounce ramekins and refrigerate for 24 hours until firm.

For the orange peel: cover the peels with water, add the sugar and bring to a boil. Reduce until peels are soft. Add the orange liqueur until lightly caramelized. Serve over chilled panna cotta. Serves 4

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