• Lightly oil 10 standard size silicone baking cups with neutral tasting oil. Place cups on a flat tray.

To make Panna Cotta

• Place half-and-half in a medium sized saucepan. Sprinkle gelatin over and allow to soften for 5 minutes.
• Add sugar and place saucepan on the stove over medium stirring until gelatin and sugar dissolve, about 5 minutes. Do not allow mixture to boil.
• Pour in whipping cream and orange blossom water. Stir to combine. Turn off heat.
• Strain mixture over a fine sieve to remove any undissolved gelatin. Pour into silicone cups. Transfer to fridge and allow to set for at least 8 hours or overnight.
  

To make Orange Sauce

• Place orange juice, sugar, butter, and orange peel in a small saucepan. Simmer over medium heat, stirring occasionally until thick and syrupy, about 12 to 15 minutes.
  
• Remove and allow to cool. Transfer to a container and keep in the fridge until ready to use.

To unmold and serve

• Run a thin butter knife around edge of each silicone cup to loosen. Invert onto a plate and gently squeeze the base of the cup to ease the panna cotta down. Carefully lift the cup.
• Drizzle with orange sauce.