Panna cotta with strawberries

Grease the pudding molds.

Cut the strawberries into wedges.

Soak the gelatin in cold water for 5 minutes.

Heat half of the whipped cream with sugar and vanilla sugar on a low heat for 3-5 minutes.

Squeeze the gelatine well and dissolve the leaves in the warm cream while stirring.

Let this mixture cool down until it becomes gelatinous in about 30 minutes.

Whisk the remaining whipped cream and spat the cream lightly through the cream jelly.

Pour the cream mixture into the molds and allow the panna cotta to set in the refrigerator in 1 hour.

Keep some strawberry tarts for the garnish and puree the rest with the tablespoons of sugar to a smooth sauce.

Add some water if necessary.

Put the panna cotta on plates and garnish with strawberry sauce and strawberry wedges.