Lemon Panna Cotta

Ingredients for the panna cotta base:

• 500ml cream
• 100 ml whole milk
• 70 g (⅓ cup + 1 tbsp) granulated sugar
• Zest of 1 large lemon (finely grated)
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 7 g (2 ¾ tsp) powdered gelatin
• 3 ½ tbsp cold water

Instructions for the panna cotta base:

1. Sprinkle 2¾ tsp gelatin over 3½ tbsp cold water in a small bowl. Let it sit for 5-10 minutes until it softens.
2. In a saucepan, combine cream, milk, sugar, and lemon zest. Heat gently over medium-low heat, stirring until the sugar dissolves (do not boil). Let the zest infuse for about 5 minutes.
3. Remove from heat and add the bloomed gelatin, whisking until fully dissolved.
4. Stir in vanilla extract and lemon juice (add juice last to prevent curdling).
5. Strain the mixture through a fine sieve to remove the zest. Divide into ramekins or glasses. Let cool slightly, then cover and refrigerate for at least 4-6 hours (or overnight) until set.

Ingredients for the lemon jelly layer:

• ½ cup (120ml) fresh lemon juice
• ½ cup (120ml) water
• ¼ cup (50g) sugar (adjust to taste)
• 1 ½ tsp (6g) powdered gelatin

Instructions for the lemon jelly layer:

1.  In a small bowl, sprinkle gelatin over 2 tbsp of water and let it sit for 5 minutes.
2. In a saucepan, combine lemon juice, remaining water, and sugar. Heat until sugar dissolves but do not boil.
3. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let it cool slightly, then gently pour over the set panna cotta. Refrigerate for at least 1-2 hours until the jelly is firm.