Lemon Vanilla Panna Cotta 

1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 Tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraiche (found at Petty's)
Zest of 2 lemons 

Place a saucepan over medium heat.  Add the milk and cream to the pan.  Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the liquid, then add the bean pod and lemon zest to the saucepan.  Stir and bring to a simmer.   Remove from heat.   Cover and let steep for 30 minutes.  Remove the bean pod.   

Pour the lemon juice into a small bowl and sprinkle gelatin over the top.  Set aside for 10 minutes.  Stir the gelatin mixture and sugar into the saucepan.   Return the milk to a low heat until both are dissolved, about 2 minutes.   Remove from heat.  Whisk in the crème fraiche.  Divide evenly into 8-10 ramekins.  Cover each with plastic wrap and place in refrigerator to chill.  Let chill until fully set, at least 6 hours.   Garnish with mint leaf and berries such as raspberries or blueberries.   Serve chilled.   

Dessert from The Stockpot and served at Wine and Roses.  ~ Submitted by Tina Messick