Vanilla panna cotta with balsamic strawberries

Instructions

1. Lightly spray four ¾-cup (185ml) capacity metal moulds with oil (see Cook‘s Notes). Place milk, sweetener and vanilla seeds and bean in a small saucepan over medium heat. Bring to the boil and remove from heat. Remove and discard vanilla bean.
2. Sprinkle gelatine over milk mixture and whisk until dissolved. Cool for 10 minutes. Divide mixture among prepared moulds and cover with plastic wrap. Place in fridge for 4 hours or until set.
3. Cook strawberries and juice in a large frying pan over medium-high heat for 2–3 minutes or until strawberries have softened. Add vinegar and toss to combine. Keep warm.
4. Dip each mould briefly in hot water and turn panna cottas onto serving plates. Serve with balsamic strawberries.