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Strain though a fine sieve to remove seeds (optional). Unmold panna cotta onto a plate, and pour about 2 tablespoons purée around each serving. Garnish with remaining strawberries.

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Refrigerate panna cotta, uncovered, until cool, then cover with plastic wrap and leave in refrigerator until set, at least 3-4 hours but ideally overnight (depending on the size of your vessel).

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For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat ...

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