Lemon panacotta

Soak gelatin in 200 ml of warm water, heat the cream (do not boil), add 2/3 of the dissolved gelatin to the cream, 3 scoops of sweetener, zest from 1 lemon.

We fill the molds 2/3 with cream and put in the cold.

Squeeze the juice from 1 lemon, add the sweetener 5 scoops (it's a matter of taste, you have to try), add 100 ml of water and the remaining dissolved gelatin.

We add the whole thing to the molds on the already frozen cream.

We are waiting for it to freeze.

Enjoy your meal!