Panna Cotta with Strawberry Syrup

Serves 4
20oz Heavy cream (Panna)
4 gelatin sheets (if available) or 0.25 oz. of powder gelatin (1 pocket)
4oz of sugar
½ vanilla bean (or 1 teaspoon of vanilla extract)

If using gelatin sheets, put them in a bowl with cold water to soak for 5 minutes prior to
heating cream.

Heat the cream with sugar until sugar is dissolved (not boiling, about 110º if using thermometer) and add the soaked gelatin sheets to it after squeezing all the soaking water, or pour the gelatin powder in it. After all is dissolved add the vanilla bean spliced in half and scrapping the seeds or pour the vanilla extract. Stir well to combine all ingredients let it cool to room temperature, pour into molds or small ramekins and chill for an hour, unmold and serve.

For the strawberry syrup:
1/2 cup mashed strawberries)
1/2 c. sugar
1 c. water

Combine water, sugar and smashed strawberries and heat it up for about 8 to 10 minutes to form a syrup, stirring and trying to break as much of the strawberries as possible with a spoon. Let it cool a little bit and pass through a very fine strainer to remove unwanted pits. The result should be a clear red and heavy consistency, pour over plated panna cotta when cool.