Strawberry-Lemon Panna Cottas

• One 1/4-ounce packet unflavored powdered gelatin
• 2 cups half-and-half
• 1/4 cup sugar
• 1/2 teaspoon lemon zest
• 1/2 teaspoon pure vanilla extract
• Kosher salt
• 4 large strawberries, diced into small pieces
• Honey, for drizzling

1. Special equipment: six 4-ounce glass bowls or ramekins
2. Put 1/4 cup cold water in a small bowl.
3. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.
4. Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam.
5. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt.
6. Make sure all the gelatin dissolves.
7. Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes.
8. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours.
9. (They can be made a day ahead and refrigerated.)
10. Fill a medium bowl with very hot water.
11. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute.
12. Dry off the bowl, then invert it onto a small serving plate.
13. Repeat with the remaining panna cottas.
14. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.)
15. Top each with a mound of strawberries, and drizzle with honey.

sugar, lemon zest, vanilla, kosher salt, strawberries, honey

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-lemon-panna-cottas.html (may not work)