1. In a saucepan, combine cream and simple syrup, and bring to a light simmer.
2. Remove from heat and stir in yuzu juice and lemon zest.
3. Let the mixture cool slightly, then whisk in the bloomed gelatin until fully dissolved.
4. Pour into a dish and refrigerate until set, for at least 3-4 hours, or overnight.
5. In a tall-sided pot, combine water, honey, sugar, and glucose syrup.
6. Heat without stirring to 150°C (300°F), gently swirling if needed.
7. Whisk in baking soda and stir just until combined.
8. Let it expand in the pot, then pour onto a parchment-lined tray and let cool completely.
9. Combine rolled oats, flour, brown sugar, baking powder, neutral oil, and lemon zest in a bowl.
10. Mix until you have a sandy, clumpy texture.
11. Spread on a baking tray and bake at 350°F (175°C) for 8-10 minutes, until golden and fragrant.
12. Let cool to room temperature.
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