1 cup whole milk
divided 2 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
peel from 1 lemon (removed with a vegetable peeler)
1 vanilla bean, split lengthwise
1. pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
2. meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. scrape vanilla seeds from bean into saucepan; add bean. bring to a simmer over medium heat, whisking until sugar dissolves. remove from heat; cover and let steep for 10 minutes.
3. bring cream mixture back to a simmer. add gelatin mixture and stir until dissolved. strain. divide among eight 3/4-cup ramekins. chill uncovered until pannacotta is set, at least 6 hours. cover and keep chilled.
here's the recipe source