Remove the top part of the orange, cutting it with a knife.
Remove the pulp so that the cups of zest remain.
Break the pulp with an immersion blender.
Strain the pulp through a sieve, pour into a saucepan, add 2 tablespoons of sugar, heat. Add half of the pre-soaked gelatin to the mixture.
Mix everything well and let the gelatin completely dissolve. Pour the mixture into the orange cups for half. Allow to freeze in the refrigerator for about an hour. If I have holes on the bottom, you can tighten them with food wrap.
Next, we prepare the Panna cotta itself. Mix the milk, curd cheese, 2 tablespoons of sugar and the remaining gelatin.
Heat the mixture, stirring with a whisk.
Fill our cups to the brim and put them back in the refrigerator. You can decorate with a slice of orange before the Panna cotta sets.
As soon as the dessert freezes, decorate with zest and enjoy!