Classic Vanilla Panna Cotta with Strawberry Topping

Split the vanilla bean and scrape out the seeds

Soak the gelatin in a bowl with cold water for about 5 minutes

Bring the heavy cream and sugar with the vanilla seeds to a short boil until the sugar dissolves

Remove the pot from the heat

Squeeze the soaked gelatin lightly and add it to the pot with the hot liquid (not boiling)

Stir until the gelatin dissolves

Prepare 4 small bowls (about 125 ml each)

Pour the liquid panna cotta into the bowls and let cool for 10-15 minutes

Refrigerate for at least 5 hours, preferably overnight

Wash the strawberries

Remove the stems from 200 g of strawberries

Blend the stemmed strawberries with sugar and lemon juice until smooth

Halve the remaining strawberries (with stems) for decoration

Take the set panna cotta out of the refrigerator shortly before serving

Prepare a wide bowl with hot water

Place each bowl's bottom in the hot water for 30-60 seconds, ensuring no water enters the bowl

Loosen the panna cotta from the bowl with a knife and turn out onto a plate

Pour the strawberry sauce over each panna cotta just before serving

Garnish with the halved strawberries