Panna Cotta with Strawberry Coulis

Preparation

• • In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  • Meanwhile, in a pot, mix together the cream, sugar and the vanilla seeds and bean. Simmer very gently for 5 minutes or until the sugar has dissolved. Remove from the heat.
  • Whisk the gelatin into the cream mixture and continue whisking until fully dissolved. Remove and compost the vanilla bean.
  • Lightly oil six ½-cup (125 ml) ramekins. Pour the cream mixture into the ramekins. Cover with plastic wrap and refrigerate for 6 hours or until the panna cotta has set.
  • Meanwhile, in a food processor, purée the strawberries and sugar until smooth. Transfer into a bowl.
  • Run a knife around the edge of each ramekin or place the bottom of each ramekin in warm water, then unmould by inverting onto a plate. Top with the strawberry coulis and garnish with mint.