Panna cotta with strawberries

• 1 l of fresh cream
• 100 g of icing sugar (always better to taste)
• 1 vanilla pod (seeds)
• 14 g of gelatin sheets

INGREDIENTS (for the strawberry coulis)

1 basket of strawberries (you can replace with mixed berries)

2 tablespoons sugar

lemon juice (1/2 teaspoon)

• The night before, pour the cream into a bowl and add the split vanilla bean; cover with cling film and leave to flavour in the fridge overnight. This step is optional, if you decide otherwise:
• add the berry seeds and the pod to the cream and heat with the sugar, mixing well.
• You have to soak the gelatine in cold water. When the cream is almost boiling, remove the pod and turn off the heat.
• Add the well-squeezed gelatine and mix.
• Wash some of the strawberries and clean them. In a saucepan, cook the strawberries cut into pieces with two tablespoons of sugar, lemon juice and a tablespoon of water for a few minutes, until you have a strawberry puree. Turn off and let cool. Filter with a sieve to have a smooth coulis.
• If you want to have a 'variegated effect' you can, before pouring the panna cotta into the mould, create the effect using strawberry coulis.
• You can also mix a small amount of panna cotta with a drop of coulis to color it and decorate the inside of the mold. Put it in the freezer to harden quickly and then pour the panna cotta.
• Place in the refrigerator for about 3/4 hours (better overnight).
• Turn out onto a serving plate and decorate with fresh strawberries.
• Serve with strawberry coulis.