In a tiny saucepan, mix the milk, cream and vanilla bean and seeds and bring to a boil. Duvet and take far from the warmth. Let stand for five minutes. Discard the vanilla bean.
In the meantime, in a tiny bowl, sprinkle the gelatin over the water and let stand unless softened, about 5 minutes.
Depart the gelatin into the sizzling milk, then scurry in the sugar, yogurt, crème fraîche and the 1/4 cup of rose syrup.
Brush four 1/2-cup ramekins very calmly with vegetable oil. Pour the panna cotta combination into the ramekins and refrigerate unless company, no lower than 5 hours.
Droop a tiny knife spherical each panna cotta, then dip the ramekin bottoms in sizzling water and pat dry. Invert the ramekins onto tiny plates. Keeping both the ramekin and the plate, give each plate an organization tap on a counter to originate the panna cotta. Desire away the ramekin. Drizzle the panna cotta with rose syrup, high with rose petals and attend.
The done panna cotta would be refrigerated in the ramekins for up to 2 days.
Chef Erin Eastland loves the use of imported Italian rose syrup. Her favourite one is Natural Rose Syrup (Sciroppo di Rose), produced by Azienda Agricola Magliano; it’s readily accessible at divinepasta.com and at arena of abilities-meals stores.