First soak the gelatin in cold water.
Meanwhile mix the water with the sugar and caramelize it on a medium heat till it's a golden caramel.
Then deglaze the pan with the milk and mix it well. I always heat up my milk to reduce the temperature difference and this will make the caramel dissolve much quicker.
After, turn off the heat and add the empty vanilla pod and the peel from a quarter of the orange. Cover it and let it marinade for at least 20 minutes.
Then heat this up once more. Once it starts to steam dissolve the gelatin and add the chocolate. Now turn off the heat and mix it well till it's a smooth mixture.
Then pass it through a fine sieve. Now fill your desired mold and let it set in your fridge for 30 minutes. After that transfer the mold into the freezer and let it freeze till solid.
Then remove the panna cotta from the mold it and let it defrost in your fridge. This will create the best texture, but when you are in a hurry let it defrost out of the fridge.Â
