1 cup Milk 1 cup Heavy Cream 1/3 cup Sugar 1 Vanilla Bean (seeded) 3 Jalapenos (halved)
For the Panna Cotta: Simmer milk, cream, sugar, vanilla, and jalapenos until slightly thickened and flavors have infused, stirring occasionally. Strain and pour into cold loaf pan (from freezer) lined with plastic wrap.
Bloom gelatin in ice water. Whisk gelatin into cream mixture in a large bowl over an ice bath. Whisk occasionally until cold.
16 Gelatin Sheets
For the Caramel: Combine water and sugar in small saucepan over moderate heat. Cook, swirling pan occasionally, until deep amber in color and just starting to smoke. Transfer to bowl over ice water bath to cool. Stir in lemon juice.
1/3 cup Water 1 cup Sugar Lemon Juice (a few drops)
Once panna cotta has set, remove using plastic liner and cut into servings. Serve panna cotta over caramel sauce sprinkled with fleur de sel. Top with caviar.