Lemon and Basil Panna Cotta

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).

In a medium saucepan, combine the heavy cream, milk, sugar, basil leaves, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Remove the saucepan from the heat. Cover and let the basil infuse the cream for 15 minutes. This step is important to ensure the flavor infuses properly.

Strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the basil leaves and lemon zest. Discard the solids.

Add the bloomed gelatin to the strained cream mixture and stir until completely dissolved.

Stir in the lemon juice.

Pour the panna cotta mixture evenly into four ramekins.

Cover the ramekins with plastic wrap, pressing the wrap directly onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

To unmold, run a thin knife around the edge of each panna cotta. Dip the bottom of the ramekin briefly in warm water to loosen. Invert onto a serving plate. If it doesn't release, repeat the warm water dip for a few seconds longer.

Garnish with a sprig of fresh basil or a small twist of lemon zest before serving.