In a small saucepan, warm the cream; add the sugar, salt, pepper, and basil and lightly stir. Continue stirring and simmer for 15 minutes; remove from heat.
Place the gelatin in a small bowl and add 1Tbsp. of water; stir.
Stir the gelatin and creme fraiche into the cream; mix until the gelatin is dissolved.
Pour into a ramekin and refrigerate until the panna cotta has set. Serve cold with a drizzle of balsamic glaze on top, with baked chips or crackers on the side. (If you need to thin the balsamic glaze, add 1 tsp. of water and gently whisk.)
Garnish the plate with arugula, shaved Parmesan, lemon slices, and salt and pepper.