1/4 cup fresh blood orange juice (or regular orange works too)
Candied blood orange slices
1 blood orange- thinly sliced ( or use regular orange, see notes)
1/2 cup sugar
1/2 cup water
1 red beet- see notes
In a medium pot, gently heat whipping cream and half and half over medium heat. Add 1/8-1/4 cup sugar, vanilla and salt. Stir often and just bring to a simmer, taking care not to boil. Turn heat to low and whisk in chocolate chips, stirring until melted and smooth. Taste. Add more sugar if you prefer, and gently stir over low heat to dissolve. Turn heat off. In a small sauce p pan, warm orange juice just slightly. Sprinkle gelatin over top, let it sit one minute, then stir with a fork until smooth. Add to the hot chocolate mixture and whisk well.
Pour into 6 ramekins, cups or glasses ( stemless wineglasses or vintage cocktail glasses work well here) and refrigerate 6 hours or overnight, or up to three days (covering with plastic wrap if longer than over night).
To make candied blood orange slices, bring sugar and water to a simmer in a small sauce pan. Add the thinly sliced oranges, coating all sides. Simmer over medium heat 20 minutes, turning occasionally until oranges become tender and syrup thickens. Turn heat to low, simmer 10-15 more minutes. Place slices on a cooling rack, reserving syrup.
Once panna cotta is firm, and oranges have cooled, place a candied blood orange slice over the top and drizzle with a little of the syrup. Serve with a small spoon or refrigerate until ready to serve (wrap with plastic wrap).
Notes: Make up to 3 days ahead and refrigerate until ready to serve. Instead of making the candied blood oranges, you could simply add a tablespoon of finely grated orange zest to the Panna Cotta.
To intensify the beautiful color of the candied oranges, add 1-2 slices of raw beet to the syrup while cooking, especially if you are using regular oranges.