Steps

1. Bloom 6g gelatin in a small amount of water.
   🕒 00:47
2. Cut 250g (1 pack) strawberries and toss with 130g granulated sugar. Let sit for 20-30 minutes.
   🕒 01:11
3. In a pot, combine 550ml heavy cream and 100g granulated sugar.
   🕒 01:27
4. Split 1/2 vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the pod and seeds to the pot.
   🕒 01:37
5. Zest the yellow part of 1 lemon and add it to the pot.
   🕒 02:23
6. Heat the pot gently over low heat, without bringing to a boil.
   🕒 03:05
7. Just before boiling, remove from heat and add the bloomed gelatin, stirring until dissolved.
   🕒 05:33
8. Strain the mixture through a sieve to remove the vanilla bean pod and lemon zest.
   🕒 05:50
9. Place the pot in an ice bath and cool the panna cotta mixture until it's just starting to thicken.
   🕒 06:29
10. In a separate pot, add the 250g strawberries tossed with 130g granulated sugar and heat over the stove.
    🕒 06:45
11. In another separate pot, combine 50g granulated sugar for the caramel sauce and 1 tbsp water, and heat to make caramel.
    🕒 07:19
12. Cook the strawberry sauce until the sugar dissolves and the strawberries soften.
    🕒 07:50
13. Add lemon juice from 1/4 lemon to the strawberry sauce and adjust consistency, being careful not to over-reduce.
    🕒 08:12
14. Cool the strawberry sauce in an ice bath.
    🕒 08:42
15. Cook the caramel sugar until it turns amber and caramelizes.
    🕒 08:58
16. Carefully add 50cc water to the caramel, stirring to combine while being cautious of splattering, then let it cool.
    🕒 09:35
17. Pour the cooled panna cotta mixture into serving containers and chill in the refrigerator until set.
    🕒 10:16
18. To ensure a smooth finish, if there are any air bubbles on the surface of the panna cotta while setting, gently pop them or lightly torch them. This is the key to a silky texture.
    🕒 10:20
19. Once the panna cotta is set, top with the strawberry sauce and caramel sauce.
    🕒 11:02