Sprinkle the powdered gelatin over 2 tbsp of milk. Cut the vanilla pod in half (lengthwise) and scrape out the seeds.
Prepare an ice bath that your pot will fit in.
Throw your vanilla pod, seeds, cream, milk and sugar into a pot. Over medium heat, bring this mixture to a gentle simmer (this will take 5-7 minutes). Make sure to not boil this, milk burns easily.
When you see little bubbles, bring the heat down to low and mix in your gelatin.
When the gelatin has dissolved and the mixture is completely smooth, remove the vanilla pod and place your pot into the ice bath. Leave your mixture in the ice bath until it reaches room temp (5 minutes).
Pour your mixture into whatever serving containers you have. Be sure to grease the containers if you want to serve these unmolded. Cover with plastic wrap and place in the fridge for 6 hours but preferably overnight.
Run a knife or toothpick along the side of the Panna Cotta and place the container in hot tap water for 15-20 seconds. Invert the dessert onto a plate. Garnish and serve.
Whip the heavy cream until soft peaks form (about 3 minutes). Add the cinnamon powder and powdered sugar and continue mixing until stiff peaks form (2-3 more minutes).
Recipe Notes
The Panna Cotta recipe base is adapted from Russ Parsons’ recipe here. He wrote an amazing article that breaks this dessert down.
Here is a link that will show you how to segment an orange.