Vanilla, Cinnamon, And Lime Panna Cotta Recipe

• 1 cup whole milk, divided
• 2 envelopes unflavored gelatin
• 2 1/2 cups heavy cream
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 1 vanilla bean (either Mexican or Tahitian), split and scraped
• 1 5-inch stick Celyon or Mexican cinnamon
• Zest of one lime
• Slivered almonds, toasted, for garnish if desired

1. In a small bowl, combine half cup of milk with gelatin. Stir to combine and let sit while heating remaining milk, cream, sugar, and salt to a simmer. Add vanilla, cinnamon, and lime zest, and cook at a bare simmer for 10 to 12 minutes.
2. Remove from heat and stir in milk-gelatin mixture until fully combined. Pour through a fine-mesh strainer into 8 or 6 6- or 8-ounce (respectively) ramekins. Chill for two to three hours, or until set.
3. To serve, run a thin knife along sides of ramekins to loosen panna cotta. Flip ramekin upside down onto serving plate and tap several times until panna cotta is dislodged. Garnish, if desired, with toasted slivered almonds.

milk, unflavored gelatin, heavy cream, sugar, kosher salt, vanilla bean, cinnamon, lime, slivered almonds

Taken from www.seriouseats.com/recipes/2011/06/vanilla-cinnamon-lime-panna-cotta-recipe-birreria-zaragoza.html (may not work)