- 1 teaspoon unflavored gelatin
- 1 tablespoon cool water
- 1 1/2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/3 cup white sugar
- 2 teaspoons grated lemon zest
- 1/2 vanilla bean, split lengthwise
- 6 tablespoons strawberry jam
- Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
- Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
- Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.