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.