Strawberry panna cotta with BIOG ingredients

1. Cut the vanilla bean lengthwise and scrape out the pulp with a pointed knife. Bring the vanilla pulp, the bean and the cream to the boil in a saucepan and leave to infuse over a low heat for about 10 minutes. If using agar-agar, stir it into the cold cream before bringing to the boil. Allow the cream to cool to lukewarm and remove the vanilla bean.

2. Rinse and clean the strawberries and cut them into small pieces. Place in a tall blender jug, add the lime or lemon juice and sugar and puree everything finely with a hand blender. Pass the puree through a fine sieve. (If you want to save time, you can also use the pureed strawberries without passing them through a sieve).

3. If using gelatine, soak it in cold water for about 10 minutes. Then squeeze it out well and dissolve it in the lukewarm vanilla cream while stirring.

4. Stir about two thirds of the strawberry puree into the vanilla cream, fill into small glasses and chill for at least 4 hours, preferably overnight.

5. Cover the rest of the strawberry puree and chill.

6. Before serving, spread the strawberry puree over the panna cotta.