Half a vanilla bean or 1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) granulated sugar
Pinch of dried, food-grade lavender or rosemary
1 1/2 cups (375 mL) small fresh ripe strawberries
In a large bowl, sprinkle gelatin over water; let stand for 5 minutes to soften.
In a saucepan, combine cream, milk and sugar. Scrape the seeds out of the vanilla bean and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring often. Remove vanilla bean and pour cream mixture over gelatin. Stir well until gelatin is dissolved and smooth. Pour into six 1/2-cup (125 mL) jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for about 3 hours or until set.
Topping: Meanwhile, using a mortar and pestle, grind sugar and lavender or rosemary together. Stir into strawberries and mash together using a potato masher or fork. Spoon on top of each panna cotta to serve.
Panna Cotta and Topping can be made separately and refrigerated up to 2 days ahead.
All you need for the basic dough is yogurt and self-rising flour. From there, you can add any toppings that you wish like sesame seeds, poppy seeds, garlic and onion. After the bagels are done, smear some cream cheese or load it up to make a delicious sandwich. The possibilities are endless!