For the Panna Cotta:

• 1-1/2 tablespoons water
• Half of a quarter ounce package of unflavored gelatin
• unflavored pan spray
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup sugar
• zest of half a lemon
• 2 teaspoons cracked Jamaican Allspice
  

For the Garnish:

• 2 nectarines or peaches, diced small
• 2 tablespoons honey
• 1 teaspoon Advieh 

For the Panna Cotta:

To bloom gelatin, add 1-1/2 tablespoons of cold water and gelatin to a small bowl and stir. Set aside. 

Lightly pan spray 4 ramekins or half-cup jars. 

In a small saucepan, add the milk, heavy cream, sugar, lemon zest and cracked allspice. Bring to a simmer and remove from heat. Let the mixture steep for ten minutes. 

Pour one cup of the warm milk mixture into bloomed gelatin and stir until dissolved. Pour back into into the remaining milk mixture and mix well. Strain mixture through a chinoise, or other fine mesh strainer. 

Fill ramekins and refrigerate for 5 hours or overnight. 

For the Garnish:

In a small bowl, toss the diced nectarines, honey and Advieh. Garnish each of the set panna cottas right before serving. 

Notes:

Feel free to substitute any stone fruit of your choice to garnish these panna cottas.