Mix the basil leaves (2 florets) with the cream and let stand for at least 3 hours in the refrigerator.
Soak the gelatin sheets in cold water.
Heat the cream & basil mixture and add the sugar and the squeezed sheets of gelatin.
Fill half the glasses with the panna cotta mixture then put in the refrigerator for 3 hours.
Mix the leaves of a bunch of basil with the almond powder, lemon juice, lemon balsamic vinegar, then add a few drops of olive oil to the basil, pepper and salt.
Peel the citrus fruits (tangerine, lemon and lime) and divide them into quarters
Take the glasses out of the fridge, cover the panna cotta with a thin layer of basil coulis.
Arrange the citrus on top.