Vanilla Panna Cotta with Lemon-Macerated Strawberries

Sprinkle the gelatin powder over 3 tbsp of cold water in a small bowl and let it bloom for 5 minutes until spongy and fully hydrated.

Combine the heavy cream, whole milk, sugar and the scraped vanilla bean seeds (plus the pod) in a saucepan over medium heat.

Warm the mixture gently, stirring occasionally, until it reaches 180°F (82°C) and small bubbles form at the edges: do not let it boil or the cream will scorch.

Remove from the heat, discard the vanilla pod, and whisk in the bloomed gelatin until completely dissolved and the mixture is silky smooth.

Strain through a fine-mesh sieve into a spouted measuring jug to catch any undissolved bits, then divide evenly among 6 ramekins or glasses.

Cool to room temperature, then cover and refrigerate for at least 4 hours until softly set with a gentle wobble.

Meanwhile, hull and quarter the strawberries, tossing them with 2 tbsp sugar, the lemon zest and lemon juice in a bowl.

Let the strawberries macerate at room temperature for 20-30 minutes until they release a glossy, ruby-coloured syrup.

Just before serving, tear the fresh basil leaves and stir them gently into the strawberries.

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