Lemon and Basil Panna Cotta with Strawberry Coulis

In a small bowl, sprinkle the gelatin powder over the cold water. Let it bloom for 5-10 minutes until softened.

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling.

Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

Stir in the lemon zest and chopped basil leaves.

Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any solids and ensure a smooth texture.

Pour the panna cotta mixture evenly into 4 ramekins or small glasses.

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.

While the panna cotta is chilling, prepare the strawberry coulis: combine the strawberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth.

Strain the strawberry coulis through a fine-mesh sieve to remove the seeds (optional).

To serve, gently unmold the panna cotta by running a thin knife around the edges of the ramekins and inverting them onto plates. If they don't release easily, dip the bottom of the ramekins briefly in warm water.

Drizzle the strawberry coulis over the panna cotta and serve chilled.