Panna Cotta

In a medium saucepan, pour in milk and sprinkle gelatin evenly over surface. Let stand 5 minutes to bloom.

Place saucepan over medium heat and whisk until gelatin is completely dissolved and no lumps remain, 2 to 3 minutes. Add cream, sugar, vanilla bean seeds, salt, and whisk until sugar dissolves and mixture is warmed through, about 5 minutes. Do not let mixture come to a boil; reduce heat if needed. Remove from heat, add lemon peel, and let cool 15 minutes, stirring occasionally.

Lightly coat four 6-oz. ramekins with cooking spray. Wipe with a paper towel to leave a very thin, even coating and remove any excess spray.

Remove lemon peel from cream mixture and whisk once more. Pour mixture into a large glass measuring cup or another vessel with a spout, then divide evenly among prepared ramekins. Refrigerate until set, at least 4 hours or up to 2 days.

To unmold, fill a small bowl with hot water. Dip each ramekin into hot water for several seconds, being careful not to let water reach the panna cotta. Run a hot offset spatula around edge, then invert onto a serving plate, gently wiggling and tapping ramekin if needed to release. Serve topped with roasted fruit.

Place a rack in center of oven; preheat oven to 400°. In a 9"-x-13" baking pan, toss berries with sugar and lemon juice.

Roast, stirring halfway through, until fruit is softened and juicy, about 20 minutes. Let cool to room temperature before serving with panna cotta.