White Chocolate Pannacotta

Panna Cotta
in a container, boil the cream together with the milk, sugar and vanilla pods. remove the vanilla and pour the cream over the broken white chocolate, stirring until dissolved. add the previously soaked gelatin sheets. fill the molds already greased with vegetable oil and refrigerate for 4 to 6 hours.
orange gelatin
wet a tray with water and line it with transparent film, without creasing it. place the gelatin sheets to be moisturized in a little orange juice in a container and bring the rest of the juice to a boil. strain the juice and mix with the gelatine and the juice where it was hydrated. pour the gelatine into a tray and refrigerate until firm. cut the gelatin to the desired shape (can be made with a cookie mold) and place on top of the unmolded panna cotta.
orange flower coulis
in a saucepan place the water, sugar and orange blossom liqueur and bring to a boil (low) until just the point. let cool at room temperature or in the refrigerator and use as desired.