Panna Cotta

1 cup (240ml) whole milk

2 1/2 teaspoons gelatin powder

2 cups (480ml) whipping cream

1/2 cup + 1 tablespoon (112g) sugar

pinch salt

1 teaspoon vanilla extract

1 cup (240g) crème fraîche

1. place milk in a saucepan, sprinkle with the gelatin and let it stand for 5 minutes. Turn on heat to medium/low and stir until gelatin dissolves. Do not boil!

2. add whipping cream, sugar, vanilla and salt. Continue stirring until sugar dissolves completely. Remove from heat and allow to cool for 5-10 minutes

3. whisk crème fraîche into the cream mixture until well combined. Strain through a fine mesh sieve and divide mixture into 6-8 ramekins or dessert glasses if you don't want to un-mold the Panna Cotta. Refrigerate at least 6 hours or overnight

4. to un-mold, carefully run a knife along the top edge of the ramekin. Invert onto plate.

Strawberry Sauce

2 cups (400g) frozen or fresh strawberries

1/4 cup (50g) sugar

1/2 tablespoon lemon juice

1. place frozen or fresh strawberries in a blender and blend until smooth. Add lemon juice and sugar. Pass through a sieve if desired

Serve with extra strawberries on the side