Panna Cotta with Strawberry Sauce

Pour cold water into a small bowl and sprinkle gelatin evenly over surface. Leave for several minutes until gelatin absorbs liquid and swells completely.

Pour heavy cream into a saucepan and add sugar. Heat over low heat while stirring until sugar dissolves fully. Do not bring mixture to a boil to keep texture smooth.

Remove saucepan from heat. Add bloomed gelatin and stir until fully dissolved in warm cream. Add vanilla extract and mix evenly.

Pour cream mixture into serving glasses or molds. Allow to cool slightly at room temperature, then transfer to refrigerator. Chill for at least 3 hours until fully set. If you want the same effect as in my photo, place the glasses at the desired angle, for example on a cutting board. Be careful not to spill the contents.

Wash strawberries remove stems and place in a saucepan. Add sugar and lemon juice.

Heat strawberries gently until they release juice and soften. Blend sauce until smooth or leave slightly chunky depending on preference. Allow sauce to cool completely before serving.

Spoon cooled strawberry sauce over set panna cotta just before serving. Decorate with mint leaf. ENJOY!