Pannacotta with strawberry purée

1 - Pour 2 tbsp water into a small heatproof bowl, sprinkle the gelatine over, and leave to stand for 3-5 minutes, or until it softens and becomes spongy. Quarter-fill a saucepan with water, bring to the boil, then remove the pan from heat. Set the bowl of gelatine in the pan, and leave until the gelatine dissolves, shaking the bowl occasionally.

2 - Combine the cream and 2 tbsp sugar in another pan over a medium heat and slowly bring to a simmer, stirring until the sugar has dissolved. Turn off the heat, and stir in the vanilla, then whisk in the gelatine in a slow, steady stream. Strain the vanilla-flavoured cream into the moulds and leave to cool completely. Cover with cling film and chill for at least 3 hours until set.

3 - Meanwhile, place the berries in a blender or food processor and blend to make a purée. Stir in 1-2 tbsp sugar to taste, then cover and set aside.

4 - To serve, quickly dip the base of each mould in hot water. Working with 1 mould at a time, place a serving plate on top and invert, giving a gentle shake. Lift and remove the mould. Spoon the purée around each pannacotta and decorate with whole strawberries.