1 cup whole milk, divided
2 envelopes unflavoured gelatine
2 1/2 cups heavy cream
1/2 cup sugar
1/4 teaspoon kosher salt
1 vanilla bean split and scraped
10 -15 cm long stick Celyone or Mexican cinnamon
Zest of one lime
Slivered almonds, toasted, for garnish if desired.
In a small bowl, combine half cup of milk with gelatine. Stir to combine and let sit while heating remaining milk, cream, sugar, and salt to a simmer. Add vanilla, cinnamon, and lime zest, and cook at a bare simmer for 10 to 12 minutes.
Remove from heat and stir in milk-gelatine mixture until fully combined. Pour through a fine-mesh strainer into 6 or 8 ramekins (about 150-170 ml / 6-8 ounce respectively). Chill for two to three hours, or until set
To serve, run a thin knife along sides of ramekins to loosen panna cotta. Flip ramekin upside down onto serving plate and tap several times until panna cotta is dislodged. Garnish, if desired, with toasted slivered almonds. Serves 6 to 8 people.