• Sprinkle powdered gelatin over the cold water. Set aside to allow gelatin to set.
  1 Tablespoon Powdered Gelatin, 2 Tablespoons Cold Water
• Place 6 ramekins on a tray or baking pan (one that will fit in your refrigerator).
• Wash strawberries and remove stem.
  ½ Pint Fresh Strawberries
• Cut strawberries into ¼" slices. Place 3 slices of strawberries into each ramekin.
• Place remaining strawberries in a bowl and sprinkle with 2 tablespoons of sugar (this will macerate the strawberries and pull out some of the juices, resulting in a sugary syrup to pour over the panna cotta once unmolded).
  2 Tablespoons Granulated Sugar
• Place cream, granulated sugar and vanilla bean paste in a large saucepan. Bring to a low boil over medium heat. Stir occasionally to avoid scorching the cream.
  3 Cups Heavy Cream, ⅓ Cup Granulated Sugar, 1 teaspoon Vanilla Bean Paste
• Remove from heat as soon as the cream begins to boil.
• Add gelatin to the cream mixture and stir until gelatin is completely dissolved. Allow to cool for 5 minutes.
• Pour mixture into a heat-proof measuring cup. Distribute evenly between the 6 ramekins pouring over the strawberry slices.
• Place ramekins in the refrigerator for at least 3 hours to set.

Unmolding the Panna Cotta

• Dip ramekins, one at a time, into a bowl half-filled with hot water. Leave for about 5 seconds.
• Invert the ramekin onto a serving plate. If panna cotta does not release, dip ramekin into the hot water for an additional 5 seconds.
• Spoon syrup from macerated strawberries over the panna cotta. Place remaining strawberries on serving plates.