Lemon-Basil Panna Cotta with Strawberry Coulis

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

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

Remove from heat: Remove the saucepan from the heat and let it steep for 15-20 minutes to infuse the flavor. Discard the basil leaves and lemon zest.

Dissolve the gelatin: Gently whisk the bloomed gelatin into the warm cream mixture until completely dissolved.

Strain the mixture: Strain the mixture through a fine-mesh sieve to remove any remaining solids.

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

Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

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

Strain the coulis: Strain the strawberry coulis through a fine-mesh sieve to remove the seeds. (Optional but recommended for a smoother texture).

Serve: To serve, unmold the panna cotta by dipping the bottom of the ramekins briefly in warm water. Invert onto serving plates. Alternatively, serve directly in the ramekins. Drizzle with strawberry coulis and garnish with fresh basil leaves or strawberry slices, if desired.