Whisk together the gelatin with 2 tbsp of the thickened cream. Allow to stand for 5 mins to absorb.
Add remaining cream to a medium saucepan with the white chocolate and heat over a medium heat until just simmering. Whisk in the gelatin mixture then strain through a fine sieve into a serving bowl. Refrigerate overnight (or a minimum 6 hours) to set.
To make balsamic roasted strawberries, in a baking tray add strawberries. Sprinkle sugar over the top then drizzle with Lupi Balsamic Vinegar. Allow to sit for 20 mins while you preheat the oven to 190ºC.
Roast the strawberries for 20 mins until soft. Allow to cool to room temperature before serving, with their syrup, spooned over the panna cotta.
