Silky, smooth and sexy vanilla panna cotta.. one of my all time favorite desserts!
1/2 liter heavy cream
1 vanilla pod
50 g sugar
some lemon zest
2 gelatin sheets (3,5 g)
Put the cream in a saucepan, scrabe out the seeds of the vanilla into the cream and also add the vanilla pod and sugar and lemon zest. Heat to boiling point. Soften the gelatin sheets in cold water for 5 minutes. Squeeze excess water from the gelatin and stir it into the hot cream until completely dissolved. Strain the cream through a sieve and divide the mixture evenly into 6-8 ramekins. Chill in the fridge for at least 4 hours before unmolding them.
Run a thin knife around the sides of the ramekin. Dip the ramekin in warm water up to its rim, and hold it there for about 3 seconds before turning the panna cotta on to a plate.