In a medium saucepan combine 1 cup of milk with the cream, vanilla bean and seeds, and lemon zest over medium heat. Bring to low simmer which will take about 5 minutes, and continue to simmer gently for 5 minutes stirring often. Remove from heat and allow flavours to meld for 25 minutes.

Strain cream mixture through a fine-mesh strainer, rinse the saucepan clean and return cream to the same saucepan. Add sugar to the liquid and bring to a low boil over medium heat. Reduce heat and simmer for a further 2 minutes stirring constantly, then remove from heat.

In a small saucepan add remaining 1/4 cup of milk and sprinkle gelatin on top. Let sit for 2 minutes then heat over medium heat, stirring constantly for about 2 minutes or until gelatine dissolves, then remove from heat.

Pour gelatine mix into hot cream and stir thoroughly. Place saucepan in bowl of ice water to cool, stirring to evenly distribute gelatine.

Place 8 ramekins onto a baking tray and carefully pour cream mixture into each cup.Place tray of ramekins in refrigerator to chill uncovered for 3-4 hours or until firm. (Can be made the day before.)

To make brittle, line a large baking tray with baking paper or wax paper.

In a small saucepan combine sugar and water over low-medium heat and cook until sugar dissolves. Increase heat to a boil and let cook without stirring for about 7 minutes or until syrup turns amber, occasionally brushing down sides of pan with a pastry brush dipped into water and swirling pan.

Immediately pour out mixture onto prepared baking sheet and sprinkle pine nuts over the sugar. Working quickly and carefully, tip tray in all directions to allow the caramel to run into a thin and transparent layer. Let cool completely.

To serve, break brittle into large uneven pieces and garnish each panna cotta with some of the brittle and serve.

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