Panna Cotta

1. Prepare Ramekins

Take a brush and lightly coat the insides of 8 ramekins with almond oil or a flavorless vegetable oil.

2. Soften Gelatin

Combine the gelatin with 3 tablespoons of water in a small bowl. Set aside to soften.

3. Heat Cream Mixture

In a heavy saucepan, combine heavy cream, milk, sugar, and lemon zest. Heat over medium heat and add the split and scraped vanilla bean.

4. Dissolve Gelatin

Pour about 1 cup of the warm cream mixture into the bowl with softened gelatin. Stir until the gelatin has completely dissolved.

5. Combine and Cool

Return the dissolved gelatin mixture to the saucepan with the rest of the cream. Stir well and cool slightly, then remove the vanilla bean.

6. Fill and Chill

Pour the panna cotta mixture evenly into the prepared ramekins. Chill in the refrigerator for at least 6 hours.

7. Unmold and Serve

Gently run a small knife around the edge of each panna cotta to loosen it. Invert onto a serving plate and garnish with desired toppings.