In a non stick pan, add heavy cream and sugar and bring to a low boil. In a small bowl add in gelatin, vanilla extract and 1 tablespoon water. Once boiling lower heavy cream mixture and cook for another 3 to 5 minutes while mixture thickens. Add in gelatin mixture and whisk well. Let cool to room temperature before pouring into ramekins. Once the mixture is cooled add it to the ramekins and place in refrigerator overnight or for 8 hours.

In a non stick pot, add in juice from blood oranges and sugar. Bring to a low boil and simmer until mixture thickens to desired syrup texture. Let cool before serving.