pana cotta with a brandy sauce and strawberry tullies

Panna cotta recipe
4 cups (1l) heavy cream
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water/milk
1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. When you unmold the panna cotta, just dip the mold in hot water and tip it over on the plate

brandy sauce recipe
100ml dark brandy
100g butter
200ml water
60g sugar
simmer all the ingredients together and stirr often until thick