Strawberry and cream panna cotta

First, make the purée. Weigh out 200g of hulled, washed strawberries and blitz in a blender. Pass the pulp through a fine sieve to remove any seeds and lumps and set aside in the fridge

Start the panna cotta by soaking the gelatine leaves in cold water for 5 minutes

Combine the milk, cream, sugar, vanilla pod and a pinch of salt in a pan and bring to the boil. Squeeze out any excess water from the gelatine leaves and add them to the cream mix. Whisk to dissolve then remove from the heat

Thinly slice the remaining strawberries, sprinkle with sugar and arrange in the bottom of each glass (make sure you save a few for garnish)

Set the pan of warm cream over a bowl of iced water to cool. Once it begins to set, whisk until smooth and drizzle some strawberry purée into the cream, without mixing

Twist the purée through the cream once, then pour into the serving glasses, so you have a ripple-effect with the strawberry and cream

Push a couple of sliced strawberries into the top of the mix, then place the glasses into the fridge to set for 2 hours before serving