Method

1. Cut the vanilla bean in half lengthways and scrape out the seeds. Put the seeds and the bean in a saucepan with 1½ cups (375 ml) of the cream and the sugar. Bring to the boil over medium heat, then remove the pan from the heat. Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water and stir into the hot cream mixture to dissolve. Strain through a sieve and remove the bean. Set the vanilla-infused cream aside to cool.

2. Whip the remaining cream to soft peaks. Fold this through the cooled vanilla-infused cream. Spoon into eight 100 ml moulds and leave to set in the fridge overnight.

3. To make the poached strawberries, preheat the oven to 170°C. Line a baking tray with baking paper. Combine the lemon zest and sugar in a small bowl. Place the strawberries on the baking tray and sprinkle the lemon sugar over the top. Pour over the verjuice then cover the tray with foil. Cook for 10–15 minutes until the strawberries are just tender. Allow to cool.

4. When you’re ready to serve, submerge each panna cotta mould in warm water for 10 seconds, then run a small knife around the edge. Carefully tip out onto a serving plate and sprinkle with cracked black pepper. Spoon the poached strawberries and syrup around the panna cotta, then drizzle a few drops of balsamic over the plate.