Soak the gelatine sheets in cold water for 10 minutes.
Heat the First Choice Cream, First Choice Vanilla Velvet, castor sugar, and lemon zest until warm, but not boiling. Stir to dissolve the sugar. Remove from the heat.
Remove the gelatine sheets from the cold water, squeeze out any excess water, and add the sheets to the cream mixture. Stir well to dissolve.
Cool to room temperature and strain.
Add the lemon juice and stir rapidly.
Pour the mixture into 4 serving glasses and refrigerate until set. (± 3 hours).
Place about 3cm of water in a medium-sized saucepan and bring it to the boil.
Place a large, clean glass bowl on top of your pot of boiling water, making sure the bottom of the mixing bowl doesn't touch the bottom of the pot.
Add your egg whites, sugar and cream of tartar to the bowl.
Mix on high speed (use a handheld electric beater) for 7 min or until the sugar in the mixture has completely dissolved and the mixture is white, thick, and glossy.
Spoon the meringue into a piping bag.
Pipe the meringue on top of the Panna Cottas and use a blowtorch to lightly scorch the meringue just before serving.
Dust with icing sugar.
Servings 0