For 10 portions: 1350ml cream 240g caster sugar 6 vanilla beans 9 sheets of gelatin 500g strawberries 3 tablespoons caster sugar
Scrape out the vanilla beans and heat the vanilla seeds with cream and sugar. Once boiling, leave to simmer for 10 minutes.
In the meantime, soak the gelatin in cold water. Press out the water and place the gelatinsheets into the hot cream mixture. Stir to dissolve and fill into the moulds. (I used espresso cups).
For the fruit sauce, wash the strawberries, remove the green and cut into chunks. Add the sugar and leave to soak for 2 hours. Puree.
Just before serving place the espresso cups into a casserole dish with hot water to release them from the mould. Turn over onto the plate. Be careful not to leave them in the hot water for too long as the panna cotta will get liquid again.
Serve with some (hot) strawberry puree and handmade chocolate spoons.