Combine sugar and 1 cup of half-and-half in a medium saucepan
over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream
, and vanilla and cook for 3 minutes.
Meanwhile, in a small bowl, whisk
together hot water and gelatin
, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
Remove panna cotta
from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath
for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel
Sauce and let run down sides. Serve while sauce is still warm.