Combine heavy cream, 3/4 cup half-and-half, and chopped mint in a medium saucepan.

Add lemon peel to the cream mixture, avoiding the pith.

Cook over medium heat for 3-4 minutes, stirring occasionally, until small bubbles form around the edge of the pan. Do not boil.

Cover and remove from heat. Let stand for 20 minutes to infuse.

Lightly spray four 6oz custard cups or ramekins and place them on a baking sheet.

Place remaining 1/4 cup half-and-half into a heatproof bowl.

Stir in gelatin and let stand for 2-3 minutes, or until softened.

Place the bowl in a small skillet of simmering water and stir until the gelatin is dissolved completely.

Strain the infused cream into a medium bowl, discarding the mint and lemon peel.

Return the strained cream mixture to the saucepan.

Stir in 1/3 cup sugar.

Cook over medium heat for 1-2 minutes, stirring constantly, until the sugar dissolves. Do not let it boil.

Remove from heat.

Stir in the dissolved gelatin mixture.

Pour the mixture into a medium bowl and place it over a large bowl of iced water.

Cool, stirring constantly, for 6-8 minutes, or until slightly thickened.

Pour the mixture into the prepared ramekins.

Cover and refrigerate for at least 2 hours, or preferably overnight, to set.

To serve, run a thin blade around the edges to loosen the panna cotta from the cup or ramekin.

Invert onto a serving plate.

Garnish with sugared mint leaves (optional).