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For the Panna Cotta:
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Add 1 tablespoon cold water to a medium-sized heatproof bowl and evenly sprinkle 1 teaspoon gelatin over the water and allow it to bloom for a few minutes.
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In a pot combine heavy cream, sugar and vanilla seeds and pod. Heat over medium heat bring to almost boiling, stirring occasionally. Once it almost hits a boil remove pot from heat. Add cream mixture to the gelatin and whisk to combine. Strain the mixture through a sieve into a bowl to remove the vanilla bean solids and allow the mixture to cool to room temperature.
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Then add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.
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For the strawberry mousse:
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In a separate bowl sprinkle gelatin over 1 tablespoon cold water. Set aside and allow it to bloom.
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In a pot heat 1 cup strawberry puree with 1 tablespoon sugar, stirring occasionally until sugar dissolves. Remove pot from heat and add the gelatin, whisking until dissolved. Set pot aside and let the mixture cool to room temperature.
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In a separate bowl beat heavy cream until soft peaks form. Fold whipped cream into the room temperature strawberry puree using a plastic/rubber spatula. Pour mousse evenly over the 4 panna cotta glasses, using a spoon to even it out. Refrigerate.
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For the strawberry puree:
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Add strawberry puree and sugar to a pot and over low heat stir until sugar dissolves. Remove from heat, cool to room temperature and evenly pour over the 4 panna cotta mousse glasses. Refrigerate.
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Serve topped with fresh strawberry slices.
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Recipe Adapted From Lisa Michele
