Pour 2 tablespoons cold water into a small bowl and sprinkle 1 teaspoon unflavored gelatin evenly over the surface. Let bloom 5 minutes. Meanwhile, zest one orange to measure 1 teaspoon zest and squeeze fresh orange juice to measure 1 cup. If you prefer less pulp, strain the juice through a fine sieve.

Dissolve gelatin

After the gelatin has bloomed, warm it gently to dissolve: microwave for 8–10 seconds or place the bowl over barely simmering water, stirring until clear and fully dissolved. Do not let it boil. Stir 1 tablespoon of the warm orange juice into the dissolved gelatin to temper it, then whisk that mixture back into the remaining orange juice until fully combined.

Make the cream base

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 tablespoon powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon orange zest, and a pinch of fine sea salt. Warm over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (small bubbles around the edge), about 5–7 minutes.

Combine orange and cream mixtures

Remove the cream mixture from heat. Gradually whisk the sweetened orange juice + gelatin mixture into the warm cream base until smooth and evenly combined. Taste and adjust sweetness or acidity: add up to 1 additional tablespoon sugar if needed.

Strain and cool

Pour the combined mixture through a fine-mesh sieve into a clean bowl to remove any zest bits or undissolved particles. Let cool at room temperature for 15–20 minutes, stirring occasionally to hasten cooling and prevent a skin from forming.

Set in mold or pan

Choose an 8x8-inch square pan or silicone mold. Lightly oil the pan or line with plastic wrap for easier removal. Pour the cooled mixture into the prepared pan or individual silicone molds, smoothing the surface. Refrigerate until set, at least 3 hours or up to 6 hours; the mixture should be firm but tender when touched.

Cut into pieces

When set, remove the block from the pan using the plastic wrap or by inverting if using silicone. Using a sharp knife dipped in hot water and wiped dry between cuts, cut into 1-inch squares (or desired shape). For clean edges, warm and dry the knife before each cut.

Optional white chocolate coating

If coating, melt 4 ounces white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between, until smooth. Stir in 1 teaspoon vegetable oil if the chocolate is too thick. Using a fork, dip each orange cream piece into the melted white chocolate, letting excess drip off, then place on a parchment-lined tray. Chill for 10–15 minutes to set.

Garnish and serve

Top each piece with a small strip of candied orange peel or a thin fresh orange slice if desired. Serve chilled and store leftovers in an airtight container in the refrigerator for up to 4 days.