To make the pudding, place the cream and sugar in a medium saucepan over medium heat just until the sugar dissolves. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it( do not Stir). Let stand for 5 minutes. Stir the gelatin into the warm cream until melted. Let cool slightly. Stir in the buttermilk and salt. Refrigerate until just set ( the mixture should not be solid nor liquid), About 2 hours.
To make the caramel, Place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Place in a bowl and let cool completely. Use a paring knife to remove all peel and pith from the oranges. Working over a bowl to collect any orange juice, cut out the orange sections from between the membranes. Stir the juice into the caramel. To assembly, whisk the pudding . Spoon about ¼ cup of pudding into 6 large wine glasses. Top each with a scant 2 tablespoons of caramel sauce and a few orange slices, making sure both show around the edge of the glass. Repeat the layers. Top with the remaining pudding and drizzle with a little caramel sauce. Refrigerate for several hours before serving.
Yield: Six Servings