To make the panna cotta:
500g Isigny Ste Mère natural fromage frais
80g caster sugar
5g gelatin leaves
To make the Chantilly cream:
200g Isigny Ste Mère crème fraîche
50g caster sugar
Pour the fromage frais and sugar into a saucepan.
Add the zest of the lemon.
Soak the gelatin leaves in a bowl of cold water.
Heat up the fromage frais mixture and add the gelatin leaves (drained of water using your hands).
Stir until the gelatin has completely melted.
Divide the mixture between glass dessert bowls.
Leave to set in the fridge for 2 hours.
When the panna cottas are ready, top with a generous spoonful of lemon marmalade.
Combine the crème fraîche with the milk.
Beat the mixture with an electric whisk until the cream thickens. Then slowly add the sugar in small quantities.
Beat the cream until it is light and airy.
Garnish the desserts with the Chantilly cream and serve immediately.