Lemon Panna Cotta with Lemon Marmalade

• 3 large lemons
• ¾ cup sugar

Method:

1. Panna Cotta: Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over.
2. Let sit until gelatin softens, about 15 minutes.
3. Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan.
4. Scrape vanilla seeds from bean into saucepan; add bean.
5. Bring to a simmer over medium heat, whisking until sugar dissolves.
6. Remove from heat; cover and let steep for 10 minutes.
7. Bring cream mixture back to a simmer.
8. Add gelatin mixture and stir until dissolved.
9. Strain.
10. Divide among eight 3/4-cup ramekins (Lightly coat the ramekins with a neutral oil).
11. Chill uncovered until panna cotta is set, at least 6 hours.
12. Using a small sharp knife, cut around edges of each panna cotta.
13. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate.
14. Top with marmalade.
15. Marmalade: Using a knife, cut peel and white pith, end to end, from lemons.
16. Juice enough flesh to measure 1/3 cup; reserve.
17. Bring a large saucepan of water to a boil.
18. Add peel; boil for 5 minutes.
19. Drain; repeat 2 more times.
20. Let peel cool; slice lengthwise into paper-thin strips, then crosswise in half.
21. In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves.
22. Add peel, bring to a simmer, and cook until mixture is reduced to 2/3 cup and an instant-read thermometer reads 225°F about 10 minutes.