Bloom the gelatin. In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let it sit for 5–10 minutes until it thickens. This ensures it dissolves smoothly later.

Warm the dairy. In a medium saucepan, add the heavy cream and almond milk. Stir in the powdered sweetener and a pinch of salt. Heat over medium-low, stirring, until the sweetener dissolves and the mixture is hot but not boiling. Aim for steam and small bubbles at the edges.

Add lemon zest and vanilla. Stir in the lemon zest and vanilla extract. Let the mixture sit off the heat for 2–3 minutes to infuse the citrus oils.

Melt in the gelatin. Add the bloomed gelatin to the warm mixture and whisk until completely dissolved. Make sure there are no visible granules. If needed, return the pan to very low heat for 30–60 seconds while stirring.

Temper the lemon juice. Lemon juice can dull gelatin if added to boiling-hot liquid. Let the cream mixture cool for 5–7 minutes, then stir in the fresh lemon juice. Taste and adjust sweetness if needed.

Strain for silkiness. Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches zest bits and any tiny clumps.

Portion and chill. Divide evenly into 6 small ramekins or glasses. Let cool on the counter for 15 minutes. Cover and chill at least 4 hours, preferably overnight, until set and slightly jiggly.

Serve. Enjoy straight from the cups or unmold by dipping the ramekins in warm water for 10–15 seconds and running a thin knife around the edge. Garnish with a few berries, mint, or a small lemon twist.