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1
Brush eight 4-ounce ramekins lightly with: Almond oil or a flavorless vegetable oil.
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2
Chill the ramekins until ready to use.
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3
Measure into a small bowl: 3 tablespoons water.
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4
Sprinkle over: One .25-ounce package gelatin.
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5
Set aside until the gelatin has softened.
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6
Combine in a heavy saucepan: 3 cups heavy cream, 1 cup milk, 1/4 cup sugar, 3 strips of lemon zest.
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7
Split in half lengthwise: 1/2 vanilla bean.
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8
Scrape the seeds into the cream mixture and add the bean.
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9
Heat just to a simmer; do not boil.
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10
Remove from the heat.
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11
Pour 1 cup of the hot cream over the gelatin and stir to dissolve.
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12
Pour the gelatin mixture back into the cream mixture and let it cool until just warm to the touch, about 110F.
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13
Remove the vanilla bean and squeeze all the seeds and liquid from it back into the cream mixture.
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14
Pour into the ramekins.
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15
Cover and chill for at least 6 hours.
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16
To serve, run a small knife around the inside of each ramekin.
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17
Turn each ramekin over onto a small serving plate, shake gently, and lift off the ramekin.
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18
Serve with fresh berries or strawberries or with a fruit compote or sauce.
