Panna cotta with marinated strawberries

Soak the gelatin sheets in a bowl of cold water for 5-10 minutes until soft.

In a saucepan, heat the milk and heavy cream over medium heat.

Add sugar and honey, stirring until completely dissolved.

Stir in vanilla extract.

Remove the saucepan from heat once it’s hot but not boiling.

Squeeze excess water from the gelatin sheets and add them to the hot mixture. Stir until completely dissolved.

Pour the mixture into small bowls and let it cool to room temperature.

Refrigerate for at least 3 hours or until set.

Chop the strawberries into cubes.

Mix with lemon zest, brandy, sugar, and freshly ground pepper.

Let them marinate in the fridge for 1 hour.

Top the panna cotta with marinated strawberries and serve.