1 Bring the cream, ground cinnamon and sugar to the boil. Slit the vanilla pod open lengthwise, scrape the pulp into the cream, add the pod and simmer for 10 minutes.
2 Soak the gelatine in cold water. Take the vanilla pod out of the cream, squeeze out the gelatine and stir into the cream to dissolve.
3 Pour the mixture into moulds and put into the freezer for about 3 hours.
4 To serve, dip the moulds briefly in hot water and turn the panna cotta ice cream out on to plates; serve garnished with strawberries.