Foto and Recipe kindly offered by Maria Luisa Manca of www.myitalianhomecooking.com
For the pannacotta:
1 cup whole milk, divided
2 teaspoons unflavored powdered gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
Peel from 1 lemon (removed with a vegetable peeler)
1 vanilla bean
Agrisicilia Organic Limone di Siracusa IGP Marmalade
mint for decoration
Pour 1/2 cup milk into a medium bowl and sprinkle with gelatin. Let sit until gelatin softens, about 10 minutes.
While gelatin softens, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Cut the vanilla bean in half and then split it open lengthwise. Scrape vanilla seeds from bean into the saucepan and then add vanilla bean to the saucepan. Bring cream mixture to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain mixture through a fine-mesh strainer; discard solids. Divide strained cream mixture among six 3/4-cup ramekins. Chill uncovered until anna cotta is set, at least 6 hours.
Before serving the Panna cotta, add one or two spoons of lemon marmalade and decorate with fresh mint leaves.