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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.
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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.
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3
Bring the mixture to a boil for a few minutes on low heat, remove the saucepan from the stove and incorporate the cream.
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4
Filter the mixture to eliminate the thyme and the vanilla bean and pour it in individual bowls.
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5
Cool completely, then refrigerate to set well.
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6
To prepare the lemon jelly, filter the lemon juice with a sieve.
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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.
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8
As soon as the mixture begins to boil, add the agar agar and stir with a whisk to eliminate any lumps.
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9
Boil the mixture for a few minutes and remove the saucepan from the heat.
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10
Eliminate the fresh time by filtering the mixture and cool it completely.
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11
Remove the panna cotta from the refrigerator and add the cold jelly to the top.
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12
Return the panna cotta to the refrigerator for an additional 2 to 3 hours before serving.
