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1
For the panna cotta, place gelatin powder in a bowl and add two tablespoons of water.
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2
Place cream and refined sugar in a saucepan.
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3
Halve vanilla bean lengthwise and scrape out seeds with a sharp knife.
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4
Add vanilla bean seeds to the cream. Heat the cream and stir often.
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5
Do not boil. When mixture starts to thicken, remove from heat and stir in gelatin.
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6
Stir until gelatin is completely dissolved.
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7
Brush panna cotta molds with water, add cream mixture and refrigerate for at least 2 hours until set.
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8
For the sauce, rinse strawberries, drain and slice.
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9
In a saucepan, heat strawberries, sugar and balsamic vinegar over medium heat. Simmer and stir occasionally.
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10
Let mixture cool completely. To serve, arrange strawberry balsamic sauce on top of panna cotta.
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11
Garnish with mint leaves.
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12
Tip: If using plastic molds, dip mold briefly in hot water before removing panna cotta.
