Panna Cotta

• Almond oil or a flavorless vegetable oil
• 3 tablespoons water
• One .25-ounce package gelatin
• 3 cups heavy cream
• 1 cup milk
• 1/4 cup sugar
• 3 strips of lemon zest
• 1/2 vanilla bean

1. Brush eight 4-ounce ramekins lightly with: Almond oil or a flavorless vegetable oil.
2. Chill the ramekins until ready to use.
3. Measure into a small bowl: 3 tablespoons water.
4. Sprinkle over: One .25-ounce package gelatin.
5. Set aside until the gelatin has softened.
6. Combine in a heavy saucepan: 3 cups heavy cream, 1 cup milk, 1/4 cup sugar, 3 strips of lemon zest.
7. Split in half lengthwise: 1/2 vanilla bean.
8. Scrape the seeds into the cream mixture and add the bean.
9. Heat just to a simmer; do not boil.
10. Remove from the heat.
11. Pour 1 cup of the hot cream over the gelatin and stir to dissolve.
12. Pour the gelatin mixture back into the cream mixture and let it cool until just warm to the touch, about 110F.
13. Remove the vanilla bean and squeeze all the seeds and liquid from it back into the cream mixture.
14. Pour into the ramekins.
15. Cover and chill for at least 6 hours.
16. To serve, run a small knife around the inside of each ramekin.
17. Turn each ramekin over onto a small serving plate, shake gently, and lift off the ramekin.
18. Serve with fresh berries or strawberries or with a fruit compote or sauce.

almond oil, water, gelatin, heavy cream, milk, sugar, lemon zest, vanilla bean

Taken from www.epicurious.com/recipes/food/views/panna-cotta-387290 (may not work)