iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients:
1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread
such as pain de mie
pullman or sourdough
crusts trimmed

Instructions:
Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
Preheat oven to 400°F with rack in upper third.
Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
Halve asparagus crosswise.
Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
Spread goat cheese mixture generously on toasts.
To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.
Feta Walnut Date Cigars

Ingredients:
6 ounces cream cheese, cut into pieces
6 ounces crumbled feta (1 cup plus 2 tablespoons; patted dry if wet)
2/3 cup walnut pieces
1/2 cup chopped pitted dates
1 (1 pound) package phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen
1 1/4 sticks (10 tablespoons) unsalted butter (preferably European-style)
melted and cooled slightly

Instructions:
Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well. Quick-chill filling by freezing until cold (to make it easier to handle), 15 to 20 minutes in freezer.
Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.
Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap (to keep phyllo from drying out) and cover with a kitchen towel (to help keep the paper or plastic wrap in place).
Preheat oven to 400°F with rack in the middle.
Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.
Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.
Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.
Matzoh Vegetable Stuffing

Ingredients:
5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten
A 2- to 2 1/2-quart shallow ovenproof baking dish

Instructions:
Preheat oven to 400°F with rack in middle.
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined.  Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Rhubarb Fool

Ingredients:
1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups)
1 cup sugar
3 tablespoons water
3/4 teaspoon vanilla
1 cup chilled heavy cream

Instructions:
In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
Beat cream in a deep bowl with an electric mixer until it holds soft peaks—for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff—and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
Divide the fool among 6 goblets.
Asian-Flavored Snack Mix

Ingredients:
1 stick (1/2 cup) unsalted butter, cut into 8 pieces
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon Asian sesame oil
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon cayenne pepper
8 cups (3 ounces) popped popcorn
6 cups (6 ounces) rice cereal squares
1 (5 ounces) can chow mein noodles
1 (3 oz) package Asian rice cracker snack mix
2 cups salted roasted cashews or dry-roasted peanuts
1 cup wasabi peas or dried peas

Instructions:
Preheat oven to 250°F with racks in upper and lower thirds.
Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
Bake, stirring every 15 minutes, a total of 1 hour.
Cool completely in pans on racks.
Potato Fennel Gratin

Ingredients:
1 (1 pound) fennel bulb with fronds
2 pounds boiling potatoes
4 tablespoons (1/4 cup) unsalted butter, melted
1 cup coarsely grated Gruyère cheese (3 ounces)
a handheld adjustable-blade slicer

Instructions:
Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
Let gratin stand 5 minutes before serving.
Pumpkin Coconut Panna Cottas

Ingredients:
2 1/2 teaspoons unflavored gelatin (more than 1 (1/4 ounce) packet)
1/4 cup water
1 cup heavy cream
1 3/4 cups unsweetened coconut milk (a 13.5 ounce can)
1 cup canned pure pumpkin
1/2 cup sugar
3/4 cup sweetened flaked coconut
1/2 cup mild honey, heated to liquefy if solid
eight (8-ounce) dessert bowls

Instructions:
Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
Just before serving, sprinkle desserts with coconut and drizzle with honey.
Irish Coffee Sundaes with Caramel Whiskey Sauce

Ingredients:
1 large egg white
1/4 cup packed light brown sugar
1/2 teaspoon instant coffee granules, crushed
1 cup walnut pieces (3 1/2 ounces), coarsely chopped if desired
1 cup granulated sugar
1/4 cup water
6 Tablespoons Irish whiskey
1/4 cup heavy cream
1/4 teaspoon salt
2 pints good-quality coffee ice cream

Instructions:
Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
Loosen crisp with a metal spatula and break into small pieces.
Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
Triple Chocolate Tart with Boozy Whipped Cream

Ingredients:
"1/2 cup unsalted roasted almonds (see Cooks Notes)", 15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)
2 tablespoons packed light brown sugar
5 tablespoons unsalted butter, melted
1 cup whole milk
1/2 cup heavy cream
1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
2 tablespoons packed light brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped
1/2 teaspoon pure vanilla extract
1 cup chilled heavy cream
2 tablespoons bourbon
2 teaspoons sugar
1/4 teaspoon pure vanilla extract
9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan
Chocolate shavings or cocoa powder
optional

Instructions:
Preheat oven to 350°F with rack in middle.
Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
Bake until set, 15 minutes. Cool on a rack 1 hour.
Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
Remove from heat and whisk in chopped chocolate and vanilla until smooth.
Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
Garnish with chocolate shavings or dust with cocoa powder, if desired.
Classic Ragu Bolognese

Ingredients:
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Instructions:
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
Tomato-Serrano Salsa

Ingredients:
1 pound plum tomatoes, cored, finely chopped (about 2 cups)
2 serrano chiles, seeded, minced
1 medium white onion, minced (about 1 cup)
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
Kosher salt
Tortilla chips (for serving)

Instructions:
Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).
Pasta with Sun Gold Tomatoes

Ingredients:
4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)

Instructions:
Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
Onion Frittata

Ingredients:
8 large eggs, 1/2 cup finely grated Parmesan, 3 large fresh basil leaves, torn into pieces, 3 large fresh sage leaves, minced, 1 teaspoon minced fresh rosemary, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 3 tablespoon extra-virgin olive oil, 1 cup thinly sliced onion, 1/3 cup whole-milk ricotta

Instructions:
Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Chocolate Tiramisu

Ingredients:
1 1/2 cups espresso or strong coffee
1/4 cup sugar
1 3/4 cups mascarpone cheese, divided
2 tablespoons plus 1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 teaspoon unflavored gelatin
4 large egg yolks
1 cup chilled heavy whipping cream, divided
6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
About 48 soft ladyfingers

Instructions:
Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
Combine 1 cup mascarpone, 2 tablespoons sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
Place 1 tablespoon water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 tablespoons mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
Chile-Braised Pork Shoulder Tacos

Ingredients:
4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
2 large dried chiles de árbol or japones chiles, stemmed, seeded
2 tablespoons sugar
1 tablespoon fresh lime juice
1 5-pound boneless pork shoulder (Boston butt)
Kosher salt
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 12-ounce bottle Negro Modelo or other dark beer
24 (or more) 6" corn tortillas
4 radishes, trimmed, thinly sliced
Tomato-Serrano salsa
Tomatillo-Chipotle salsa
Pickled Onions
Chopped fresh cilantro

Instructions:
Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
Preheat oven to 350°F. Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.
Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.
Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)
Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.
Strawberry, Lemon and Basil

Ingredients:
2 tablespoons fresh lemon juice
1 tablespoon raw sugar
6 fresh basil leaves
5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
1 pinch kosher salt
3/4 cup soda water

Instructions:
Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-ounce glass filled with ice cubes and garnish with a strawberry slice.
Lemon Pannacotta with Lemon Marmalade

Ingredients:
3 large lemons
3/4 cup sugar
1 cup whole milk, divided
2 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
Peel from 1 lemon (removed with a vegetable peeler)
1 vanilla bean
split lengthwise

Instructions:
Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half.
In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to ⅔ cup and an instant-read thermometer reads 225°F about 10 minutes. DO AHEAD: Can be made up to 2 weeks ahead. Cover and chill.
Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with marmalade.