Start with the strawberries: cut them into small cubes and place them in a pan with two tablespoons of sugar and the juice of half a lemon. Cook over medium heat for about 15 minutes, until they’re soft and juicy.

At this point, take part of the cooked strawberries and blend them until smooth, leaving the rest chunky for a more rustic texture. Let everything cool down.

Meanwhile, prepare the panna cotta: pour the cream into a saucepan, add the seeds from a vanilla bean along with the pod itself, and slowly bring it to a boil. Once it starts to simmer, remove the vanilla pod, add the sugar, and stir well.

Add the gelatin (previously soaked and squeezed), mix until fully dissolved, then turn off the heat.

Pour the mixture into small molds and let it cool at room temperature before transferring to the fridge for at least 3 hours, until fully set.

When ready to serve, top with the blended strawberry sauce and a spoonful of the chunky cooked strawberries.

Creamy, fresh, and with just the right hint of acidity to keep it light and irresistible.