Whisk gelatin with ¼ cup whole milk in a small bowl to combine and let sit 10 minutes.
Meanwhile add orange juice, 1 pint of raspberries, orange zest and ¼ cup of sugar into a saucepan and cook it over medium high heat stirring often until it boils. Reduce the heat to medium low and cook it for 5 minutes.
Mix room temperature cream cheese, vanilla extract, and salt in a medium bowl to combine.
Heat sugar, 1 cup of cream and 1 cup of milk in a saucepan over medium high heat, stirring often, until mixture is hot, and sugar is dissolved, about 3-5 minutes.
Whisk in gelatin mixture, then pour into cream cheese mixture and whisk to combine.
Divide panna cotta mixture among ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving.
Keep them in the fridge at least 2-3 hours until set.
Top panna cottas with raspberry reduction and fresh raspberries to serve. Enjoy!
Note: Without the toppings Panna Cotta can be made 2 days ahead. Cover them up and keep them in the fridge.