1 Rinse lemon with hot water and dry. Zest 1 teaspoon zest for the jelly. Cut lemon in half and squeeze 2 tablespoons of juice.
2 In a bowl, mix lemon zest, lemon juice, 1 cup of water, cranberry juice and sugar together.
3 Soak the gelatin in cold water.
4 In a small pot, heat 2 tablespoons of the cranberry juice mixture. Squeeze gelatin to remove excess water. Sdd softened gelatin to the pot, stirring until completely dissolved.
5 Ladle the mixture into 4 ramekins (about 150 ml or approximately 1/2 cup capacity) and chill for at least 4 hours.
6 In a pot, bring milk, vanilla sugar, star anise and clove to a boil. Remove from heat and let spices steep in the milk for about 30 minutes. Strain through a fine sieve into a bowl.
7 To serve jelly, quickly dip ramekins into hot water. Run a knife around the edge of each ramekin and invert onto plates.
8 Heat spiced milk mixture again and beat with a whisk until foamy.
9 Rinse cilantro, shake dry and pluck leaves. Garnish jelly with leaves and serve with spiced foam.