Yoghurt and double cream panna cotta with vanilla syrup and confit strawberries

In a large saucepan over low heat, bring the cream, milk and vanilla pod to the boil. Remove from the heat and set aside to infuse for 20 minutes.

Soak the gelatine in a little warm water for a few minutes.

Scrape the seeds from the vanilla pod, discard the pod and whisk the seeds into the cream mixture. Return the mixture to the stove, add the castor sugar and heat gently, stirring occasionally until almost boiling. Remove from the heat and stir in the gelatine until dissolved. Allow to cool, pour into serving glasses and refrigerate for at least 20 minutes.

To make the syrup, combine all the ingredients in a pot and simmer gently until reduced and thick enough to coat the back of a spoon. Allow to cool and refrigerate until ready to serve.

Cook the strawberries, sugar and water in a saucepan until the mixture has a jam-like consistency, about 12 minutes. Remove from the heat and allow to cool.

Pour the syrup over the chilled panna cotta and serve with the strawberries on the side.