Sauce:

2 cups of strawberries, hauled and diced + extra for garnish

2

teaspoons of vanilla extract

¼ cup of sugar

¼ cup of water

To make the panacotta custard, in a little bowl add 3 tablespoon tap water and pour gelatin on top and

let sit until gelatin has softened about 5 minutes.

In a saucepan over medium heat, mix milk, cream, sugar and gelatin mixture, stirring until dissolved just

below boiling point. Add vanilla and stir. Pour the mixture into ramekins and place and the refrigerator to chill at least for four hours.

For the sauce:

In a saucepan over medium heat, combine quartered strawberries, vanilla extract, sugar, and water. Using a masher, mash strawberries and whisk until smooth as mixture cooks. Allow to simmer for 10 minutes or until sauce has thickened. Remove from heat and sift into a bowl and allow to cool completely before serving.

Remove panacottas from fridge. Loosen with a thin knife on the sides and remove, setting upside down onto individual plates.

Pour strawberry sauce on top and decorate with halved strawberries