Panna Cotta

Method

1. Soak the gelatin sheets in cold water.
2. Pour the cream into a saucepan and heat gently.
3. Split the vanilla pod lengthwise and scrape out the seeds. Mix the seeds with the sugar. Add the vanilla pod to the cream.
4. Add the sugar and vanilla seed mixture to the warm cream and stir until the sugar dissolves.
5. Bring the cream to a near boil (just before boiling).
6. Remove the vanilla pod from the cream.
7. When the cream is about to boil, turn off the heat, remove from the stove, and add the soaked and squeezed gelatin sheets. Stir until completely dissolved.
8. Return the pot to the heat and bring it back to a boil briefly, then turn off.
9. Transfer the mixture to a pitcher for easier pouring.
10. Pour the cream mixture into individual molds.
11. Let the panna cotta cool at room temperature for 30–40 minutes, then refrigerate for at least 6 hours until set.
12. For the strawberry topping: slice fresh strawberries and toss with sugar and a few mint leaves.
13. Blend a portion of the strawberries with sugar to create a strawberry sauce.
14. To serve, spread a spoonful of the strawberry sauce on a plate, unmold the panna cotta onto the sauce, and top with the sliced strawberries.