To make the Vanilla Panna CottaPlace gelatin leaves in ice cold water to bloom.
Place heavy cream in a pot with 2 split and scraped vanilla beans and the sugar.
Bring this to almost a boil then pour into a metal bowl.
Put the bowl of hot cream on an ice bath and cool down slightly, still warm enough to melt the gelatin.
Drain out gelatin and whisk into cream until completely dissolved.
Remove vanilla beans and pour into 4-ounce stainless steel cup molds (plastic cups will work as well).
Place in fridge overnight.
To release, quickly dip into simmering water and turn out onto serving dish.
To make the Macerated StrawberriesCombine sugar and water in a large sauté pan and bring to a boil.
Boil for 7 minutes, add the crushed strawberries and cook until all the color bleeds from the berries, then strain and cool the sweetened strawberry juice.
When cool, use the juice to coat the sliced strawberries and spoon around panna cotta.