Bloom the gelatin: If using sheets, soak them in cold water for 5 minutes until soft. If using powder, sprinkle into a small amount of cold water to soften. Pro tip: don’t skip this step unless you like rubbery disappointments.

Heat the dairy: In a saucepan, combine cream, milk, sugar, vanilla, orange zest, and salt. Bring just to a simmer, stirring to dissolve the sugar. Don’t boil or you’ll cry over scorched-orange regrets.

Infuse and strain: Remove from heat and stir in the orange juice. If you used gelatin sheets, squeeze out excess water and whisk into the warm mixture until melted. For powder, whisk in until fully dissolved.

Pour and chill: Strain the mixture into ramekins or small glasses. Chill in the fridge for at least 4 hours, or overnight. The longer they chill, the firmer the jiggle—perk of being patient.

Unmold and serve: If you like clean edges, briefly dip the bottoms of the ramekins in warm water, then invert onto plates. If you prefer a no-fuss approach, spoon directly into serving glasses. Either way, garnish with a tiny twist of orange zest or a few fresh berries.