Combine white chocolate, cream, 1 tablespoon sugar and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
Place boiling water in a small bowl. Sprinkle gelatine powder over water and stir until dissolved. Stir gelatine mixture into white chocolate mixture until smooth.
Ladle white chocolate mixture into six ramekins. Cover with cling film and chill until set, about 4 hours.
Combine strawberries, orange juice, and 2 teaspoons sugar in a saucepan over medium heat. Bring to the boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover and refrigerate until chilled, about 30 minutes.
Spoon some stewed strawberries on top of panna cotta in each ramekin to serve.