Vanilla Bean Panna Cotta with Macerated Strawberries

Sprinkle the gelatin over 3 tbsp cold water in a small bowl and let it bloom for 5-10 minutes until spongy.

Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to a saucepan with the cream, milk and sugar.

Warm the mixture over medium-low heat, stirring gently, until it reaches 175°F (80°C) and the sugar fully dissolves: do not let it boil.

Remove from heat, add the bloomed gelatin and whisk until completely dissolved, then stir in the pinch of salt and lemon zest.

Strain through a fine mesh sieve into a measuring jug to catch the pod and any undissolved bits.

Divide evenly among 6 ramekins or glasses, cover with plastic wrap, and refrigerate for at least 4 hours until set but still wobbly.

Meanwhile, hull and quarter the strawberries, tossing them with 2 tbsp sugar, the lemon juice and balsamic vinegar.

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

To unmould, dip each ramekin briefly in warm water, run a thin knife around the edge, and invert onto a plate with a confident tap.

Spoon the strawberries and their syrup around the panna cotta, garnish with fresh mint, and serve immediately.