Vanilla Bean Panna Cotta with Lemon-Macerated Strawberries

Sprinkle 2¼ tsp (7 g) unflavoured gelatin over 3 tbsp cold water in a small bowl and let it bloom for 5 minutes until spongy.

In a saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, ⅓ cup (65 g) sugar and the seeds scraped from 1 vanilla bean along with the pod.

Warm the mixture over medium-low heat, stirring gently, until it reaches 175°F (80°C) and small bubbles form at the edges: do not let it boil.

Remove from heat, add the bloomed gelatin, and whisk until fully dissolved and the mixture looks glossy.

Stir in 1 tsp pure vanilla extract and a small pinch of salt, then strain through a fine-mesh sieve into a large measuring jug to remove the pod and any lumps.

Divide the cream evenly among 6 ramekins or glasses, cover with plastic wrap, and refrigerate for at least 4 hours, until set with a gentle wobble.

Meanwhile, hull and quarter 2 cups (300 g) fresh strawberries and toss them with 2 tbsp sugar, 1 tbsp fresh lemon juice, ½ tsp lemon zest and 4 torn basil leaves.

Let the berries macerate at room temperature for 30 minutes until they release a glossy, ruby syrup.

To serve, briefly dip each ramekin in warm water and invert onto a plate, or serve directly in the glass.

Spoon the strawberries and their syrup generously over each panna cotta.