500 ml thicken cream
70 g white sugar
60 ml cold water
2 tsp vanilla bean paste
250g fresh strawberries
60g white sugar
Juice of lemon
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Combine cream and sugar in a saucepan over low-medium heat.
Meanwhile, dissolve gelatine in cold water.
When cream mixture is hot to touch, whisk in hydrated gelatin and stir well until fully dissolved.
Remove from heat.
Stir in vanilla bean paste.
Divide the mixture in small glasses or ramekins.
Keep in the fridge overnight or six hours.
For the strawberry sauces:
Cut strawberries in to small pieces.
Mix with sugar.
Warm the mixture in a saucepan until it is warm.
Pour the strawberry sauce over chilled pana cotta before serving.