Lemon Basil Panna Cotta with Strawberry Coulis

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes.

In a 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 and let the mixture steep for 15 minutes to infuse the flavors.

Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the basil leaves and lemon zest.

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

Pour the mixture into the prepared ramekins. Cover with plastic wrap, pressing it gently onto the surface 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, lemon juice, and powdered sugar (if using) in a blender or food processor.

Blend until smooth. Strain the coulis through a fine-mesh sieve to remove any seeds, if desired.

To serve, gently run a thin knife around the edge of each panna cotta to loosen it. Invert the ramekin onto a serving plate. If it doesn't release easily, dip the bottom of the ramekin briefly in warm water.

Spoon the strawberry coulis around the panna cotta and serve immediately.