Directions

>For the panna cotta: Grate peel from 1 orange. Set orange aside. Whisk peel and milk in a medium saucepan. Sprinkle gelatin over milk and let stand 10 minutes. Whisk milk mixture over medium heat for 5 minutes or until gelatin dissolves. Remove from heat. Cool 10 minutes. Whisk in cream, 1/4 cup honey and almond extract. Strain milk mixture through a fine-meshed strainer into a bowl. Set bowl of milk mixture over another large bowl filled with ice and water. Stir the mixture until it is cold and thick but not set. Divide equally among six 6-ounce dessert cups. Cover and refrigerate at least 4 hours.

>For the sauce: Squeeze juice from peeled orange and another orange into a large bowl. Peel remaining 2 oranges and cut into segments. Place orange juice into a heavy small saucepan. Add honey and spices. Simmer over medium-low heat until mixture is syrupy. Strain syrup and refrigerate. To serve, invert panna cotta onto plates. Garnish with reserved orange segments and drizzle with syrup.