Prepare your ramekins if you plan to unmold your Panna Cotta by wiping the inside with a neutral oil like grapeseed or canola oil.
Place the water in a small bowl and sprinkle over the gelatin, set aside for about 2 or 3 minutes to soften.
In a small saucepan, add the heavy cream, half and half, lemon zest and sugar, bring to a simmer over medium heat. Turn the heat off and add the gelatin mixture, whisk for a couple minutes or until the gelatin dissolves.
Strain this mixture to catch lemon peel and any undissolved gelatin and add the vanilla extract to the strained mixture.
Divide the mixture between three large ramekins or four small ones. Cover and refrigerate 6 hours or overnight.
Keyword creamy desserts, custard, vanilla panna cotta