Cut the vanilla pod lengthwise and scrape the seeds off with a small pointed knife.
In a saucepan, boil the cream, sugar, pod, and vanilla seeds. Remove the pan from the heat and remove the vanilla pod. Squeeze the water out of the gelatin and mix the gelatin with the slightly cooled mixture. Pour the mixture into small serving molds or glasses. Cool and allow to cool for at least 3 hours before serving.
Squeeze the orange juice into a small saucepan and bring to a boil along with the potato starch until the sauce thickens. Add the sugar and stir until the sugar dissolves. Cool the orange sauce and pour it into serving Panna cotta pans just before serving. You can decorate the dessert with orange slices.