1.   In a small bowl, sprinkle the gelatin over the cold water, stir and set aside for at least 10 minutes, so the gelatin can bloom properly

2.   In a medium saucepan, combine the cream, almond milk, sugar, a pinch of salt, the vanilla and the 3 or 4 ribbons of lemon rind

3.   Put a pot over medium low heat and constantly stir the cream mixture to dissolve the powdered sweetener, while you bring the mixture to a gentle simmer

4.   Once the cream is simmering and you see small bubbles around the edges of the pot, turn heat off and add the gelatin mixture. Whisk until the gelatin is melted

5.   Add the tablespoon of lemon juice and whisk well. You can also add the lemon flavored concentrate as an additive at this point. Remember NOT to increase the liquid volume as this will affect the final consistency (and it may not set for you)

6.   Strain this mixture through a fine mesh sieve

7.   In a waterproof metal pie or cake pan, arrange the strawberry petals and medallions to form a central flower with 6 petals and then 5 additional 5-petal flowers around the perimeter of the pan. Place in the freezer so that the strawberries freeze and stick to the metal pan

8.   When strawberries are firmly in place and the panna cotta is at room temperature, carefully pour it into the pan, being careful not to dislodge the strawberries

9.   Refrigerate until the surface is firm, if pouring glaze on top. If not using the glaze, or after pouring the glaze on top of the panna cotta, leave in the fridge for at least 24 hours. Cut with a sharp knife, wiping between slices and warming the blade for ease of cutting

10.   OPTIONAL: use the leftover bits of strawberry (using my Cooked Raspberry Jelly & Cake Glaze https://www.youtube.com/watch?v=19DxMl9bpAc ) to make a strawberry glaze. Substitute the berries in equal amounts by weight