• 355 g milk
• 2 vanilla beans
•  300 g  Zéphyr™  white chocolat 34%
•  4  rehydrated gelatin sheets
•  475 g 35% Cream 
•  500 g  Strawberries
• 50 g    Sugar
• 470 g Butter
• 500 g Flour      
• 220 g  Powdered Sugar
• 5 g Salt
• Cornflowers for garnish (optional)

For the Panna Cotta:  

1. Infuse  355 g milk with  2  vanilla beans for 15 minutes 
2. Bring this mixutre to a boil and pour the infusion over 300 g  Zéphyr™ 34% white chocolate  and  4  rehydrated gelatin sheets
3. Add and mix  in  475 g Cream 35%
4. Refrigerate at least 24 hours.
5. When done, mix the panna cotta before using, then pour 80 g into verrines and let set in the fridge for at least 4 hours.
   

For the Strawberry Jelly:

1. Remove stems and place strawberries in a bowl
2. Reserve a handful for the brunoise.  
3. Add sugar
4. Place plastic wrap on the bowl and place over a gently boiling pot so that the strawberries release their juices.
5. Sieve through a chinois or fine mesh strainer  (you will get approx.  500 g of juice)
6. Add  3 rehydrated gelatin sheets
7. Pour 40 g of jelly into verrines of panna cotta and set in the fridge.

For the Shortbread: 

1. In a stand mixer, soften butter
2. Sift and add flour, powdered sugar and salt
3. Refrigerate at least 2 hours and roll out to 3 mm thick.
4. Freeze the dough.
5. Cut strips 7 cm long by 1 cm wide.
6. Bake the shortbread at 160°C until golden.