3 pints ripe strawberries, size does not matter
2 cups sugar
½ cup light corn syrup
1 vanilla bean, split in half
½ cup water
Cut the tops off the strawberries and wash thoroughly. Place all berries in a baking dish, long and flat. Sprinkle the sugar on top of the berries, add the corn syrup, vanilla bean and water.
Place uncovered in a 200 degree oven and let cook about 6 hours then remove and flip all berries over and replace in oven. Cook for another 4-6 hours until berries have reduced in size due to drying out and releasing their liquid. Reserve all liquid for plating. Remove berries from oven and let cool.
1 cup cream
6 tablespoons fruit liquid
½ cup gelatin
1 ½ cups créme fraiche
Roasted strawberries, plus remaining liquid for topping
Heat cream and 6 tablespoons of fruit liquid, bringing to a slight boil and remove from heat immediately. Whisk in the gelatin and créme fraiche. Strain and cool in one vessel or in individual non-stick cups or any glass or ceramic ramekin.
Spoon berries with liquid over the panna cotta and enjoy!