Infuse the vanilla pod with the cream. Prepare the gelatine and let it to rest. In a sauce pan boil the cream with sugar and vanilla. Be careful not make it overboil. Add the gelatine to the cream.
This time we are going to make a strawberry sauce. Marinate the strawberries with sugar, liquidize them, add a little bit of gelatine.
Strain the sauce trough a sieve and cover the panancotta. put the pannacotta in glass top it with the strawberry sauce and refrigerate for two hours
the pannacotta is ready to be served