Verrine lemon and basil infused panna cotta

Melt the Panna Cotta.

Add the basil leaves and lemon zest, then infuse for 20 minutes.

Strain the mixture through a fine sieve to obtain a smooth base.

Pour the panna cotta into verrines and refrigerate for 2 hours until fully set.

Bring the orange juice and sugar to a boil.

Whisk in the agar-agar and boil for 1 minute while mixing continuously. 

Pour the mixture into a shallow container and allow it to set in the refrigerator.

Blend the set gel until smooth and transfer to a piping bag.