Vanilla panna cotta with strawberry sauce

Soak the gelatin leaves in tap water 5 to 7 minutes until very soft.

Warm the cream in a small pot over medium-low until little bubbles appear at the edges; do not boil.

After about two minutes add the 90 g of sugar and stir gently to dissolve; stir in the vanilla extract.

When bubbles form at the edge, switch off the heat. Squeeze the water out of the gelatin and stir it into the hot cream until completely dissolved, with no lumps (about two minutes).

Pour into glasses, not too full; cover so the top does not dry out and refrigerate at least four hours, ideally overnight, until set.

Hull the strawberries and cut them into quarters so they cook quickly.

Cook over medium heat with the 50 g of sugar and 2 tablespoons of water, at most five minutes, until soft and juicy.

Blend to a sauce; taste. Cover with plastic wrap and refrigerate until the panna cotta is set.

Check the panna cotta is set and not runny, spoon a little sauce over to cover the top, and garnish with blueberries and a basil leaf.