Panna Cotta

Sprinkle gelatin over heavy cream and allow to soften, about 1-2 minutes. Combine milk, sugar, vanilla seeds and pods in a saucepan and cook until sugar dissolves. Bring to a simmer and remove from heat.

Add softened gelatin and cream to milk and sugar mixture. Wisk to combine until smooth and all gelatin is melted. Strain through a fine mesh sieve over a clean bowl and discard vanilla bean pods.

Ladle mixture evenly into 7 Le Creuset Mini Round Casseroles. Cover and refrigerate for 8 hours - overnight.

Candied Orange Peel

Place julienned orange rind in a Le Creuset Saucepan and cover with cold water.

Bring to a simmer and strain through a sieve. Repeat two more times. In an empty saucepan, combine sugar and water over low heat and wisk until sugar dissolves. Once sugar is dissolved, bring to a simmer and add orange rind. Simmer orange rind in syrup for approximately 30 minutes, until rind becomes translucent.

Strain through a sieve, reserving syrup for later use.

Sprinkle an even layer of sugar on a sheet pan covered with wax paper. Spread orange rinds on the pan and lightly toss to coat with sugar. Allow to cool and harden, about 2 hours.

Amaretto Caramel

Combine sugar, water and orange juice in a saucepan over low heat. Whisk until sugar us dissolved.

Bring to a simmer and cook until mixture becomes a dark amber color.

Remove from heat and add cream, butter and amaretto. Whisk to combine.

Allow sauce to cool. Pour an even layer over panna cotta and sprinkle tops with candied orange peel.