Panna Cotta cures homesickness

I was feeling very homesick for the past one week or so.I know,you're thinking,how can I be homesick when I live in Malaysia?!Whatever okay.You probably won't get it that I feel like I've two homes?Sometimes I'm just so tempted to book a flight to NZ and just go.Knowing that it isn't a very rational solution to my problems,I decided to make something that reminded me of the taste of NZ.I would have done pavlova if I was braver,but as I was scrolling through my godma's food blog,I decided on panna cotta with strawberry coulis!I absolutely love that dessert when she made it for me back in NZ.Besides,I wanted something fruity and not so chocolatey,this is the answer!It's really really REALLY easy to make.No hidden tricks,trust me!I even told some of my friends you can make it blindfolded!(probably not,cause you might burn yourself.Oh well,figure of speech!)
Since I'm so kind,*cough*,I'm putting the recipe here and hopefully,someone will give this a try!

Ingredients:

• 500 ml Heavy cream ( or half-and-half - I used 250 ml whole milk and 250 ml whipping cream )
• 50 gm Granulated sugar
• 1 tsp vanilla extract, or 1 vanilla bean, split lengthwise
• 2 1/4 tsp powdered gelatin 
• 3 tbsp (45 ml) cold water 

Method:

• Heat the heavy cream and sugar in a saucepan or mirowave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
• (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
• Lightly oil 4 custard cups with a neutral-tasting oil.
• Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes or soaked gelatin sheets in cold water for 5 - 10 minutes and squeeze excess water before using.
• Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
• Divide the Panna Cotta mixture into the prepared cups, then chill them until firm.
• If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
• Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Strawberry Coulis

Ingredients:

• 460 gm Fresh Strawberries
• 1/3 cup Castor sugar
• 2 tbsp Kirsch

Method:

• Slice thinly the strawberries.
• In a heavy bottom pot, put in the starwberries with the sugar and cook until sugar disolved and the juice thickens. Do not stir vigorously so that the strawberry slices will not be macerated.
• Remove the pot from the heat and add in the Kirsch. Let cool.

Note:

• You can serve this Panna Cotta with honey, chocolate sauce or anything that you might like.