To make the panna cotta:

• 600 ml Heavy cream, 60 g Granulated sugar, 2 Packet vanilla sugar
  First, add the heavy cream, sugar, and vanilla sugar to the mixing bowl and heat for 7 min / 90°C / Speed 2.
• 4 Gelatin sheets
  Meanwhile, soak the gelatin sheets in cold water for 5 minutes.
• Squeeze out any excess water from the softened gelatin, add it to the hot cream mixture in the mixing bowl, and stir for 1 min / Speed 2 until completely dissolved.
• Divide the panna cotta mixture evenly among small ramekins or serving glasses. Pro tip for that fun diagonal look: I tilted my glasses inside a muffin tin, propping them up with a kitchen towel so they wouldn't slide, and set them in the fridge like that! But feel free to pour them straight in, too.
• Chill in the fridge for at least 3 hours (overnight is great, too!) so the panna cotta sets completely before adding the sauce.

To make the strawberry sauce:

Prepping the strawberries:

• If you're using fresh strawberries for the sauce, you can give them a baking soda bath before getting started. Washing produce with baking soda is a great way to clean off dirt and cut down on potential pesticide residues!
• Just add 1 liter of water and 1 tablespoon of baking soda to the mixing bowl, then insert the simmering basket. Hull the strawberries, pop them into the basket, and rinse for 1 min / Speed 8.5. Remove the basket with the washed berries and discard the dirty water.
• If you're using frozen strawberries, you can skip this step entirely! Just make sure to thaw them first and catch all those delicious juices.
• Alternatively, you can just place the fresh strawberries in a colander, rinse them under cold running water, and hull them.

Making the sauce:

• 350 g Fresh strawberries
  Add the strawberries to the mixing bowl and purée for 6 sec / Speed 10.
• 90 g 2:1 gelling sugar, 15 g Freshly squeezed lemon juice
  Add the gelling sugar and lemon juice, then simmer for 12 min / 100°C / Speed 3.
• Let the sauce cool, then pour it over the set panna cotta in the glasses. Keep chilled in the fridge until ready to serve.
• Fresh strawberries, Fresh mint leaves
  Garnish with fresh strawberries and mint leaves right before serving.
Tip: This strawberry sauce is also amazing drizzled over vanilla ice cream, plain Greek yogurt, oatmeal, or rice pudding! Poured into clean glass jars, it will keep nicely in the fridge for several days.
• Enjoy!