Panna Cotta with Strawberries

Soak the gelatin sheets in a bowl with plenty of cold water.

Slit the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.

Pour the cream into a pot and heat it just before boiling point (it should steam, but not boil). Remove the pot from the heat. Add sugar, vanilla seeds, and the scraped-out pod, stir, and let it cool to about 70–80 °C.