Panna cotta with Strawberries

Soak the leaf gelatin in a bowl with plenty of cold water.

Slit the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.

Pour the whipping cream into a pot and heat until just before boiling point (it should steam, but not boil). Remove the pot from the heat. Add granulated sugar, vanilla seeds, and the scraped-out pod, stir, and let cool to about 70–80 °C.