Strawberry Panna Cotta
Soak gelatine in cold water.
Rinse and dry strawberries, hull and mash with 2 tablespoons of sugar. Puree half of it.
Heat cream with remaining sugar and vanilla until warm and stir until sugar dissolved.
Dissolve gelatin with 3 tablespoons of water in a small saucepan on low heat. Add 2 tablespoons to mushed strawberries.
Rinse cold ramekins and place strawberries with gelatine into them. Place in refrigerator and allow to gel. Add remaining gelatin into cream mixture and spread over strawberry jelly. Place ramekins in refrigerator and let stand for about 3 - 4 hours.
Spread remaining strawberry puree on dessert plates. Put ramekins briefly in hot water and invert onto plates. Serve garnished with lemon balm leaves.