Panna Cotta with cantuccini

 Panna Cotta with cantuccini (4 servings)

500 ml cream
125 g sugar
vanilla from 1 vanilla pod
Grated lemon peel from 1 organic lemon
5 sheets of gelatin
8 cantuccini
1 orange

Heat the cream, it should not boil. Add sugar, vanilla and grated lemon peel.
Dissolve the gelatin and stir it into the slightly cooled cream. Add crushed
cantuccini and pour it into serving bowl or glasses. Refrigerate until firm.
Just before serving, decorate with filets of orange.