Panna cotta with strawberry coulis

Soak the gelatin leaves in water for five to seven minutes.

Warm the cream in a little pot without boiling it, until little bubbles show at the edges.

After about two minutes add the 90 grams of sugar and stir until it melts into the cream.

Stir in the vanilla extract.

Switch off the heat, squeeze all the water out of the gelatin and stir it into the hot cream until it dissolves completely, about two minutes, with no lumps left.

Pour into glasses, or any mould, cover so the top does not dry out.

Refrigerate a minimum of four hours, better the day before, until set and dense.

Cut the tops off the strawberries and cut them into four.

Put them in a pan on medium heat with the 50 grams of sugar and two tablespoons of water, which draws the juice out.

Cook a maximum of five minutes, until soft.

Blend to a sauce with a hand blender.

Cover with plastic wrap and refrigerate for the same four hours.

Test the set by tipping the glass; the panna cotta should not run.

Spoon the strawberry sauce over the top, enough to cover but no more; blueberries and mint optional.