Strawberry Panna Cotta

Place the gelatin leaves in a bowl of room temperature water. Ensure they are fully submerged and let them soften for 5-7 minutes.

In a small saucepan, add the full-fat cream. Warm it over low-medium heat, being careful not to let it boil.

After about 2 minutes of warming the cream, add the white sugar and stir gently with a spatula. Then, add the vanilla essence.

Once small bubbles start to appear around the edges of the cream, remove the saucepan from the stove and set aside.

Squeeze the excess water from the softened gelatin leaves. Add them to the hot cream and stir continuously until completely dissolved.

Remove the green tops from the strawberries and cut them in half, then in half again.

In a small saucepan over medium heat, combine the prepared strawberries, white sugar for the topping, and 2 tablespoons of water.

As the sugar begins to melt, stir the strawberries with a spatula, encouraging any sugar to dissolve into the water.

Let the mixture simmer for no longer than 5 minutes. The strawberries will soften and release their juices.

Pour the strawberry mixture into a blender. Blend until the strawberries are mostly incorporated, but do not over-blend; aim for a thick sauce consistency.

Ensure there are no lumps in the panna cotta mixture and the gelatin is fully dissolved. Pour the mixture into silicone molds or serving glasses. Use small portions as it is rich.

Cover the molds or glasses with plastic wrap, ensuring no air can get in. Refrigerate for a minimum of 4 hours, or preferably overnight, until the panna cotta is firm and dense.

Once chilled, if using molds, carefully transfer the panna cotta to serving glasses or plates. If serving directly from glasses, ensure they are ready.

Pour the prepared strawberry coulis over the set panna cotta. Garnish with additional berries or mint if desired.