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.