2 teaspoons (10 ml) gelatin

3 tablespoons (45 ml) water

1 cup (250 ml) 35% cream

1/2 cup (125 ml) sugar

Grated zest of 1 lemon

1 cup (250 ml) buttermilk

In a bowl, sprinkle the gelatin over the water. Let stand for 5 minutes. Set aside.

In a saucepan, gently heat the cream with sugar and lemon zest, stirring until the sugar has completely dissolved.

Add the gelatin and stir with a whisk until completely dissolved. Add the buttermilk and stir to combine. Strain and pour into four to six 125 ml (1/2 cup) small glasses or glass cups. Refrigerate for 4 hours or overnight.

To serve, top each panna cotta with strawberry and mango salsa and garnish with edible flowers from the garden.

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