1 vanilla bean

3 cups (750 ml) 15% thick cream

1/2 cup (125 ml) sugar

1 package + 1 teaspoon (5 ml) gelatin

3 tablespoons (45 ml) cold water

Canola oil

3 cups (750 ml) strawberries, quartered

1/3 cup (75 ml) sugar

Fresh mint leaves for garnish

Slice the vanilla bean in half lengthwise. With the tip of a knife, scrape out the seeds from inside the pod. In a saucepan, place the bean and its seeds, cream and sugar. Simmer very gently for 5 minutes.

In a bowl, blend the gelatin with the cold water and allow to bloom for 5 minutes. Add a little hot cream to completely melt the gelatin. Then add the melted gelatin to the cream mixture.

Remove from the heat and let cool. Remove the bean.

Lightly oil six 125 ml (1/2 cup) ramekins. Pour the cream mixture into the ramekins. Refrigerate for 6 hours.

In the bowl of a food processor, purée the strawberries and sugar until smooth.

Unmold each panna cotta onto a plate by running a knife around the edge and placing the bottom of the ramekins in warm water. Circle with the coulis and garnish with mint.

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