1. Split the vanilla pod and remove the seeds.
2. Put the double cream, the vanilla seeds and 50 grams of sugar into a pan. Let it simmer for 15 minutes. Make sure you stir ones in a while; keep an eye on the cream and don't boil it!
3. Meanwhile soak the gelatine leaves in cold water.
4. When the vanilla seeds begin to float on the top (after about 15 minutes) you can remove the vanilla pod from the cream.
5. Squeeze out the water out of the gelatine leaves and put the leaves into the cream. Stir until dissolved.
6. Grab four cups and make sure they are a bit wet on the inside, so it's easier to take the panna cotta out of the cup later on.
7. Pour the cream into the cups.
8. Seal the tops with some clingfilm to prevent the pudding absorbing smells from your fridge.
9. Let the puddings set in a fridge for 4 hours.
10. Meanwhile, cut the strawberries in small pieces and put them in a bowl.
11. Add the remaining sugar and mix until dissolved.
12. Serve the puddings by putting a knife at the rim. Make sure there will be a lot of air between the pudding and the cup. If you think the pudding is loosened enough, try carefully put the cup down onto a plate. The pudding should loosen very easily.
Easy peasy lemon squeezy. If I can make it, so can you! I love this recipe. It's so simple :) I hope you enjoyed this post and let me know if you're going to make this too! You can tag me @makeable on instagram.
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