Citrus & Caramel Verrines

¾ cup sugar
1 ½ cups plus 1 tablespoon water
1 orange, cut into 1/8-inch slices
2 ½ teaspoons (1 envelope) gelatin
¼ cup freshly squeezed orange juice
¾ cup milk
¾ cup heavy cream
2 teaspoons grated orange zest
1 teaspoon grated Meyer lemon zest
½ vanilla bean
puree from 1 orange
puree from 1 Meyer lemon
puree from 1 grapefruit
puree from 2 tangerines
1 tablespoon orange liqueur, optional

Preheat the oven to 250˚F. Combine 2 tablespoons of the sugar and 2 tablespoons of the water in a small saucepan. Heat until the sugar dissolves. Dip the orange slices into the sugar syrup to coat and arrange them about an inch apart on a parchment-lined baking tray. Bake for 35 minutes. Using a spatula, turn the slices and bake another 35 to 40 minutes, or until dry but not brown. Transfer to a rack to cool.

Meanwhile, slowly sprinkle 1 ¼ teaspoons of the gelatin over the orange juice. Combine ½ cup of the sugar and 3 tablespoons of the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 5 to 6 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the remaining 1 ¼ cups of water. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide the mixture among 6 juice or dessert cups. Refrigerate for about an hour, or until set.

Measure ¼ cup of the milk into a small bowl and slowly sprinkle over the remaining 1 ¼ teaspoons of gelatin. Combine the remaining ½ cup of milk, remaining 2 tablespoons of sugar, cream, orange zest, and lemon zest in a small saucepan. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the pod and the seeds to the pan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide among the dessert cups. Refrigerate for about an hour, or until set.