PREPARATION
Soak the gelatin in plenty of cold water. Chop the herbs with a knife or crush with a pestle and mortar. Put the milk, sugar and cream into a saucepan and bring to the boil. Add half of the herbs along with salt, lemon zest or vanilla. Squeeze the gelatin out thoroughly and dissolve in the hot milk and cream mixture. Allow to cool slightly and pour into small jars with lids; there should be a gap of at least 2 cm between the mixture and the top of the jar. Put the jars in the fridge until the mixture sets (at least 3 hours). Marinate the forest fruits in the lemon juice and sugar. Arrange on the panna cotta and garnish with lemon balm or lemon thyme.