Orange toffee sauce
1.Lightly oil six ²/³-cup (160ml) dishes. Sprinkle gelatine over ¼ cup (60ml) of the milk. Combine remaining milk, cream and sugar in medium saucepan. Split vanilla bean, scrape out seeds. Add seeds and bean to cream mixture. Stir mixture over low heat, without boiling, until sugar dissolves, bring almost to a boil (surface of mixture should just quiver, not bubble). Remove from heat, stand, covered, 10 minutes.
2.Return cream mixture to heat until quite hot, but not boiling. Remove from heat. Stir in gelatine mixture, strain into jug. Pour cream mixture into prepared dishes, cool. Cover, refrigerate 3 hours or until set. (Can be made 2 days ahead to this stage).
3.Just before serving, turn panna cotta onto serving plates, serve with orange toffee sauce. Top with sliced strawberries, if desired.
4.Make orange toffee sauce combine sugar and the water in small heavy-based saucepan, stir over low heat, without boiling, until sugar dissolves. Brush any sugar crystals from side of pan with wet pastry brush. Boil, uncovered, without stirring, about 10 minutes or until sugar syrup is golden brown, remove from heat. Stir in juice, taking care as it will splutter fiercely. Stir over low heat, without boiling, until toffee dissolves. Cool to room temperature. (Can be made 2 days ahead and refrigerated, covered).