Panna cotta with strawberry sauce and fresh strawberries

One of our customers' favourite desserts, alongside tiramisù. The photo above was taken by Ralph, a customer who loves it. I make it almost daily, thousands each season: I could make it with my eyes closed!
INGREDIENTS FOR 8 MOULDS
PANNA COTTA
1 litre fresh cream
15 g gelatine leaves
150 g sugar
1 vanilla pod
1 small glass Amaretto di Saronno
SAUCEWITH STRAWBERRIES
5 punnets strawberries (2 for decoration)
4 tablespoons sugar
Half a lemon
2 teaspoons cornflour
Mint leaves
Aerosol whipped cream
I soak gelatine leaves in very cold water.for about 10 minutes.
I put sugar in a small pan.
I add cream.
I halve the vanilla pod, scrape out its seeds and add both seeds and pod to the cream.
I used.crème caramel moulds, rinsing each with amaretto.
I add remaining liqueur to cream.
I bring to the boil, remove immediately and add gelatine.well squeezed.
I mix thoroughly.
I strain out vanilla pod.and transfer to a jug.
I fill moulds, cool and refrigerate.for several hours.
Meanwhile, I wash and chop strawberries for sauce., add sugar and squeeze lemon.

I dissolve cornflour in a little cold water.
I add to strawberries and microwave, or heat conventionally, for 5/6 minutes until tender, stirring occasionally.

I blend with a stick blender.
I strain sauce.I microwave another 5 minutes.
I taste sweetness, adding sugar if needed. Reduce longer if thin; it thickens when cold.

To serve, run a knife around mould edges or briefly dip mould in warm water, turn cold panna cotta onto a plate, arrange fresh strawberry wedges around and pipe a daisy shape with sauce from a squeeze bottle. I add aerosol cream centrally.and mint leaves.