In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside.

In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.

Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture. Stir in lime zest and juice.

Pour equally into 6 desired serving vessels or ramekins. Place in the refrigerator for 3-4 hours until fully set. Note: I place the bowls on a baking sheet to keep them stabilized. Panna Cotta may be made the day prior and if so I suggest covering the top with plastic wrap once cooled.

To release panna cotta: Should you choose to turn out the panna cotta onto individual serving plates instead of serving in a bowl as shown here, place the containers with panna cotta in a pan of hot water that is deep enough to warm the outside of the bowls but not so deep it will enter the bowls. Allow to sit a few minutes. Remove and place an individual serving dish face down on the top of the panna cotta bowl. Gently invert and shake the panna cotta bowl slightly to allow the panna cotta to release onto the plate. If it will not release, repeat again.