Classic Italian mousse dessert with strawberries.
Pour the gelatin sheets with cold water so that the water completely covers the gelatin. Leave for 15 minutes.
Mix cream and milk in a saucepan.
Split the vanilla pod lengthwise, scrape out the seeds and add them, along with the pod, to the milk and cream mixture. Add sugar for cream.
Place saucepan with milk mixture over medium heat. While stirring, bring the mixture to a boil. Turn off the fire. Add the softened gelatin to the mixture and stir well until it dissolves. Discard the vanilla pod from the mixture.
Let the mixture cool and pour into serving glasses. If you don't want the vanilla beans to show through the mixture, you can strain the mixture through cheesecloth first.
Place the cups in the refrigerator until the panna cotta is completely set. 3 hours minimum or overnight.
Prepare strawberry sauce. To do this, pour strawberries into a thick-walled saucepan or stewpan (if frozen, you can not defrost beforehand). Add sugar for strawberry sauce and 1/4 cup cold water. Bring the mixture to a boil, boil for 3-4 minutes. Remove from fire.
When the sauce has cooled down a bit, pass it through a sieve.
Panna cotta is frozen. Now you can pour it with strawberry sauce and decorate with strawberries.