Directions

• Make the strawberry jelly:

  1. Puree strawberries, sugar, 1/2 cup water, and salt in a food processor. Press through a fine sieve into a bowl. Stir in lemon juice (you should have 2 cups liquid).

  2. Sprinkle gelatin over remaining 3 tablespoons water, and let stand until softened, about 5 minutes.

  3. Heat 1/2 cup strawberry puree in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Stir into remaining strawberry puree. Divide among 8 six-ounce rounded teacups. Refrigerate until almost set, about 1 hour.

• Make the panna cotta:

  1. Prepare an ice-water bath. Stir together milk, cream, sugar, and vanilla seeds and pod if using, in a medium saucepan. Bring to a simmer. Remove from heat, and let stand for 10 minutes. Strain into a clean pan; discard pod.

  2. Prepare an ice-water bath. Stir together milk, cream, sugar, and vanilla seeds and pod if using, in a medium saucepan. Bring to a simmer. Remove from heat, and let stand for 10 minutes. Strain into a clean pan; discard pod.

  3. Cut 8 rounds of pound cake to fit into the teacups, and place 1 inside each. Refrigerate until set, 8 hours or up to overnight. To serve, dip teacups in hot water for 15 to 20 seconds, until gelatin loosens, and invert quickly. Serve with fresh strawberries.