Prepare the Panna Cotta Base:

In a small saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.

Meanwhile, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it sit for about 5 minutes to bloom.

Once the cream mixture is warm, remove from the heat and stir in the bloomed gelatin until fully dissolved.

Add the lemon zest, lemon juice, and vanilla extract to the mixture and stir to combine.

Set the Panna Cotta:

Pour the panna cotta mixture evenly into small cups or glasses. Allow the panna cotta to cool to room temperature, then transfer them to the refrigerator to chill for at least 4 hours, or until set.

Make the Raspberry Sauce:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.

Once the sauce has thickened, remove from the heat and let it cool to room temperature. For a smoother sauce, you can strain it through a fine mesh sieve to remove the seeds.

Assemble and Serve:

Once the panna cotta has set, spoon a generous amount of the raspberry sauce over the top of each serving.

Garnish with fresh raspberries or a sprig of mint for an extra touch of elegance.

Enjoy:

Serve immediately or refrigerate until ready to serve.