Panna cotta (cream pudding with strawberries)

Cut the vanilla pod lengthwise. In a saucepan, add 125 ml of whipped cream and vanilla pod to the boil while stirring. Keep it on the stove for about 8 minutes over a very low heat. Meanwhile, gelatine leaves soak for about 5 minutes in plenty of cold water. Drain sugar into cream and take a pan of fire. Remove vanilla pod from cream. Pour gelatin well and stir into hot cream while stirring. Place the pan with warm cream in cold water and allow to cool for 5 to 10 minutes until the cream reaches the yoghurt thickness. Slightly whip the rest of the whipped cream and lightly with chilled cream. Grease the molds with oil and mix in the cream mixture. Cover molds with plastic wrap and allow to set in refrigerator for approx. 3 hours.

Wash strawberries, remove crowns and carefully pat dry. Halve strawberries. Panna cotta on four plates. Create strawberries next to it. Drizzle a few drops of balsamic vinegar over strawberries. Lightly dust strawberries with powdered sugar.