Soak the gelatin sheets in cold water as directed. Put the 600 ml cream with 70 g xylitol in a small saucepan and bring to the boil. Squeeze out the gelatine and add it to the saucepan. Stir gently until it dissolves. Meanwhile, scrape out the vanilla pod and add the pulp to the hot cream.
Now prepare a bowl of ice water. Transfer the still warm panna cotta from the pot to a second bowl. Put these in the bowl with the ice water. This is how the mass cools down. As soon as the mass starts to gel and becomes creamier, pour into the dessert glasses. This process prevents the vanilla from settling on the bottom
Now put the dessert glasses in the refrigerator for about 4 hours. Meanwhile you can prepare the strawberry sauce. To do this, wash the strawberries, dry them, quarter them and put them in a saucepan. Add the remaining 35 g xylitol and the 50 ml water and bring to the boil. Then the easiest way to puree with a hand blender or blender.
Then continue to cook for about 5-10 minutes until the desired consistency is achieved. Then strain the strawberry sauce through a sieve. Now put in a glass or a sealable container and also let cool down.
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