Lemon-Basil Panna Cotta with Balsamic Glaze

Sprinkle gelatin powder over cold water in a small bowl. Let stand for 5 minutes to soften (bloom).

In a saucepan, combine heavy cream, milk, and sugar. 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. Stir in the bloomed gelatin until completely dissolved.

Add the lemon zest, lemon juice, and chopped basil. Stir to combine.

Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any undissolved gelatin or large pieces of basil.

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

Cover each ramekin with plastic wrap, pressing 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 serve, run a thin knife around the edge of each panna cotta to loosen it from the ramekin. Invert onto a plate. If it doesn't release easily, dip the bottom of the ramekin briefly in warm water.

Drizzle each panna cotta with balsamic glaze and serve immediately.