Blood Orange Panna Cotta
Soften the gelatin in cold water. Slit vanilla bean lengthwise and bring to a boil in a pot with the cream and 50 grams (approximately 1/4 cup) sugar. Remove from heat and stir in the well-squeezed gelatin. Allow to cool for about 10 minutes, then remove the vanilla bean. Rinse 4 ramekins with cold water, pour in the vanilla cream, cover and refrigerate at least 4 hours.
Peel the oranges thoroughly and cut the segments out of the separating membranes, collecting the juice. Squeeze the remaining juice out of the membranes and add to collected juice. Caramelize the remaining sugar and deglaze with the liqueur and orange juice. Simmer until light and syrupy, add the orange segments and allow to cool. Refrigerate until chilled.
Turn out the panna cotta on plates. Drizzle with the orange sauce and serve garnished with mint.
If desired, garnish with a candied orange slice.