Saffron Panna cotta

1 tablespoon powdered gelatin
3 tablespoons water
4 cups heavy cream, or a combination of cream with milk or buttermilk
3/4 cup sugar
6 wide strips fresh orange peel (orange part only-no white pith)
1/2 vanilla bean, split lengthwise
Semisweet chocolate curls, for garnish (optional)
½ tablespoon vanilla extract   2 teaspoons of saffron 4 lily buds (optional)

In a small bowl, sprinkle the gelatin over the water and let soak it for 10 minutes (do not stir). Heat the cream, sugar, orange peel, and vanilla bean and extract in a saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn’t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.) Gently stir the saffron into this mixture and wait for it to cool off.  Strain the mixture and remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 dessert cups, or into 1 larger dish. Chill, uncovered, for at least 3 hours. To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and cut open the lily buds and use the pollen to decorate this dessert. (optional) This dish serves 8.