15 mins to prepare and 15 mins to cook, plus chilling
5 gelatine leaves
300ml pot double cream
200ml (1/3pt) whole milk
75g caster sugar
1 lemon, zested and juiced
For the strawberry jelly
300g (10oz) strawberries, hulled and sliced, plus extra to serve
40g caster sugar
1 tbsp lemon juice
mint leaves, to garnish
3 gelatine leaves, soaked in cold water for 10 minutes and squeezed dry
Meanwhile, heat the cream, milk, and sugar in a saucepan until the liquid barely begins to boil. Remove the pan from the heat and mix in the gelatine until it has completely dissolved. Combine the lemon zest and juice in a mixing bowl. Using 6 x 150ml (1/4pt) glasses, divide the concoction. Allow 3-4 hours for chilling.
Soak the remaining gelatine as directed in step 1 and squeeze off the liquid to form the jelly.
Meanwhile, in a pan with 100ml (3 1/2fl oz) water, combine the strawberries and sugar. Bring to a boil, then reduce to a low heat and cook for 5 minutes, or until the berries have broken down. Strain into a jug through a sieve.
After the gelatine has dissolved in the strawberry liquid, add the lemon juice. Allow it cool completely before pouring over the set panna cottas. Refrigerate for 3-4 hours, or until set. Top with the remaining strawberries and mint leaves before serving.