2 tsp (10 ml) powdered gelatin

3 tbsp (45 ml) cold water

2 cups (500 ml) 10% light cream

1/4 cup (55 g) sugar

Grated zest of 1 lemon

In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

In a saucepan, gently heat the cream, sugar and lemon zest, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin mixture and stir with a whisk until completely dissolved.

Strain and pour into six 1/2-cup (125 ml) jars or ramekins. Once the panna cotta has cooled, close the jars or cover the ramekins with plastic wrap to keep the panna cotta from drying out. Refrigerate for about 6 hours or overnight.

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