Panna cotta with white chocolate and strawberries

Preparation:

1. Soak the gelatine leaves in cold water. Break the chocolate into pieces, put in a pot with the Hermesetas Granulated, the split vanilla pod and the cream and melt over a low heat.
2. Squeeze the gelatine to remove excess water, remove the vanilla pod from the cream and dissolve the gelatine in the hot cream. Distribute the warm mass between four glasses and refrigerate for at least four hours.
3. Only prepare the strawberry sauce shortly before serving.
   To do so, cut one-half of the strawberries into small cubes. Blend the other half with 1 tsp Hermesetas Granulated and add the diced strawberries. Add the strawberry sauce to the panna cotta and garnish with white chocolate shavings.