Vanilla Cream with Strawberry Sauce
Boil milk and vanilla in a saucepan, set aside.
Soak gelatin in plenty of cold water.
Beat yolks and sugar over a double boiler until frothy. Add milk, beating constantly. Continue to beat until cream thickens. Squeeze gelatin and dissolve in warm cream.
Place over a cold water bath and beat to cool.
Beat cream until stiff and fold into milk mixture. Rinse 6 tins, 200 ml (approximately .8 cup) each, with cold water and drain. Pour in cream and chill for at least 4 hours.
Rinse strawberries and reserve a few for garnish. Remove strawberry core and chop. Puree with powdered sugar and liquor. Cut remaining strawberries in half lengthwise.
Loosen cream from ramekins and turn over onto dessert plates. Drizzle with strawberry sauce and serve garnished with strawberry halves.