Panna Cotta With Lemon Jelly

• 7/8 cup vanilla soy milk or whole milk
• 7/8 cup cream or non-dairy cream or milk cream
• 1 1/2 teaspoons agar agar or 3 gelatin sheets
• 1 3/8 ounces fructose or 60 gr. granulated or raw sugar
• 1/2 vanilla bean
• 1 fresh thyme twig
• lemon juice
• 6 3/4 tablespoons lemon juice
• 3 3/8 tablespoons water
• 2 tablespoons water
• 1 teaspoon agar agar
• lemon peel
• fresh thyme as needed

1. To prepare the panna cotta, heat the milk in a medium saucepan with the fructose, the thyme twig, and the filtered juice of half a lemon, without bringing the mixture to a boil.
2. Slice the vanilla bean lengthwise and add it to the mixture with the agar agar, stir with a whisk to dissolve the agar agar completely.
3. Bring the mixture to a boil for a few minutes on low heat, remove the saucepan from the stove and incorporate the cream.
4. Filter the mixture to eliminate the thyme and the vanilla bean and pour it in individual bowls.
5. Cool completely, then refrigerate to set well.
6. To prepare the lemon jelly, filter the lemon juice with a sieve.
7. Add the water and place the mixture in a medium saucepan on low heat with the sugar, the fresh thyme, and the lemon peel.
8. As soon as the mixture begins to boil, add the agar agar and stir with a whisk to eliminate any lumps.
9. Boil the mixture for a few minutes and remove the saucepan from the heat.
10. Eliminate the fresh time by filtering the mixture and cool it completely.
11. Remove the panna cotta from the refrigerator and add the cold jelly to the top.
12. Return the panna cotta to the refrigerator for an additional 2 to 3 hours before serving.

vanilla soy milk, cream, agar agar, sugar, vanilla bean, thyme, lemon juice, lemon juice, water, water, agar agar, lemon peel, thyme

Taken from www.yummly.com/recipe/Panna-Cotta-with-Lemon-Jelly-632328 (may not work)