400ml double cream
4½ tablespoons caster sugar
1/2 teaspoon vanilla
3 leaves gelatine
300g strawberries, strawberry sauce
1. Put the cream and sugar in a saucepan and stir over gentle heat until sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding vanilla.
2. Soak the gelatine leaves in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved.
3. Pour the mixture into four 125 ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
4. Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates. Serve with fresh strawberries and strawberry sauce.