Panna Cotta:
Bring the whipped cream to a boil in a saucepan with the vanilla pod (slit lengthwise). Add the sugar and cook for 15 minutes.
Soften the gelatine in cold water. Remove the vanilla pod from the whipped cream and let the squeezed gelatine melt in the whipped cream. Rinse four ramekins with water and pour the whipped cream. Cool and refrigerate for 3 hours.
Strawberry sauce:
Rinse and clean the strawberries, blend with the sugar in a hand mixer.
Remove the cooked whipped cream from the molds and divide evenly among four plates. Pour the strawberry sauce and garnish with mint.
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