Scrape out the vanilla pod and mix with the cream and sugar.
Soak the gelatine in cold water.
Slowly heat the cream in a saucepan and simmer gently for about 10 minutes, stirring occasionally. Remove from the hotplate and stir the squeezed out gelatine sheets into the warm liquid until they have dissolved.
Distribute the still hot mass in bowls that can be turned down and put in the refrigerator for approx. 3-4 hours.
For the syrup, squeeze the limes and boil the juice with equal parts of sugar for about 5 minutes.
Pour into a screw-top jar or bottle and allow to cool.
To serve, turn the panna cotta out onto a dessert plate and decorate with the lime syrup.
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