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1
Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan.
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2
Simmer for 5 minutes, stirring often.
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3
Remove from heat, and allow to steep for 20 to 30 minutes.
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4
Strain lemon mixture through a fine-mesh strainer, and return to saucepan.
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5
Add sugar.
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6
Bring just to a boil over medium heat.
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7
Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
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8
If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes.
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9
Gently heat remaining 1/4 cup milk in a small pan.
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10
Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved.
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11
If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes.
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12
Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
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13
Stir gelatin into hot lemon cream.
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14
Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
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15
Pour mixture into shallow bowls, ramekins or custard cups.
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16
Refrigerate, uncovered, until just firm, about 2 to 3 hours.
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17
Best served within 24 hours.
