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1
In a small skillet, sprinkle the gelatin over the milk and let stand for 5 minutes.
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2
Cook the gelatin over low heat just until dissolved, about 1 minute.
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3
In a medium saucepan, combine the cream, sugar, lemon zest and vanilla and simmer over moderate heat just until the sugar dissolves.
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4
Remove from the heat and let cool for 10 minutes.
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5
Stir the melted gelatin into the cream mixture until completely smooth.
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6
Strain the liquid into a large glass measuring cup and pour into six 1/2-cup ramekins.
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7
Refrigerate until firm, at least 3 hours.
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8
In a small saucepan, combine the water, Riesling, sugar and vanilla bean and seeds.
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9
Add the peaches and bring to a boil, then simmer over moderate heat for 15 minutes.
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10
Let cool; refrigerate for at least 2 1/2 hours or overnight.
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11
In a small saucepan, combine the water, sugar, ginger and lemon juice and zest and bring to a boil.
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12
Simmer over moderately low heat for 30 minutes.
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13
Remove from the heat and let stand for 1 hour, then strain and refrigerate until chilled.
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14
Fill a medium skillet halfway with water and bring to a simmer.
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15
Remove from the heat.
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16
Dip each ramekin in the hot water for 10 seconds.
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17
Invert a plate over the ramekin, turn it over and gently tap the ramekin to unmold the panna cotta.
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18
Drain the peach compote and spoon onto the plates next to the panna cottas.
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19
Drizzle the ginger syrup around the panna cottas and serve with cookies.
