Panna Cotta with Fresh Strawberries Compote 

Place water in a small bowl and sprinkle gelatin over the top. Stir and set aside to soften for two to three minutes. 

Prepare the ice bath for the sauce. Half-fill a large bowl with ice and add enough water to make the ice bath. Set aside. 

In a medium saucepan, combine sugar, heavy cream, whole milk, and split vanilla beans over medium heat and bring to a simmer. Remove from heat and whisk in the softened gelatin (add vanilla extract if using). Remove the vanilla pods and scrape the seeds into the mixture. Discard the empty vanilla pods.  

Set the saucepan in the ice bath, making sure it is well above the surface of the water. Whisk the mixture until lukewarm. Feel the mixture with your fingers. There should be no grit from the undissolved sugar or gelatin. 

Ladle the mixture into the ramekins and chill for at least 4 hours or overnight. If you keep them longer than overnight, cover them with plastic wrap, pressing the wrap gently against the panna cotta to prevent a skin from forming. Preparing panna cotta more than 24 hours in advance will result in a firmer setting.  

While panna cotta sets, combine all ingredients in a saucepan to make fresh strawberry compote. Add strawberries and sugar over medium heat and bring to a simmer. Stir gently until sugar dissolves. Continue to stir occasionally until the fruit softens and the compote thickens to the desired consistency, about three to four minutes.  Transfer to container, cover, and store in the refrigerator until ready to use. 

To serve, top the strawberries compote on panna cotta and serve immediately.  Makes 8 servings.