1 tablespoon (15 ml) powdered gelatin

1/4 cup (60 ml) water

2 cups (500 ml) 35% cream

1 cup (250 ml) milk

1/2 cup (125 ml) sugar

Grated zest of 2 lemons

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

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

Add the gelatin mixture and stir with a whisk until completely dissolved. Strain.

Use eight 125 ml (½ cup) ramekins or jam jars. For easy unmoulding, rinse the jars or ramekins with cold water. Drain quickly without drying and add the panna cotta mixture. Once the panna cotta has cooled, close the jars or cover the ramekins with plastic wrap to prevent them from drying out. Refrigerate for 6 hours or overnight.

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