Strawberry-Basil Panna Cotta

Combine whipping cream, lemon zest, vanilla extract, and basil leaves in a saucepan over medium heat. Bring to a boil, then reomove from heat. Cover and let steep for 20 minutes.

Strain cream to remove basil leaves. Pour mixture back into the saucepan and reheat over medium heat until mixture steams. Turn off heat.

Meanwhile, place milk in a bowl. Sprinkle gelatin over and let bloom for 3 to 5 minutes.

Add bloomed gelatin to the warm cream mixture and stir until it completely dissolves. Divide mixture among 4 serving glasses and chill in the refrigerator for 4 hours or overnight. Top panna cotta with chopped strawberries before serving.