Combine the whipping cream and sugar in a small heavy pot. Whisk to dissolve the sugar, while heating over medium high heat. When the cream starts to shimmer, turn the heat to the lowest setting and simmer for 10 minutes.

Meanwhile, puree or mash the strawberries, and then push through a fine mesh strainer to capture the seeds.

Also while the cream is heating, sprinkle the gelatin on top of 1/4 cup cold water. Let it bloom for a few minutes, then add 1/4 cup boiling water and stir briskly with a fork until clear.

When the cream reaches its ten minutes of simmering time, take it off the heat and whisk in the vanilla bean paste and strawberry puree. Then add the gelatin mixture and whisk until it's all evenly, blushingly pink.

Pour or ladle into ramekins, espresso cups or whatever charming containers you have that can tolerate receiving hot liquid. I set my espresso cups in a baking pan, and left on a rack on the counter for about 10 minutes before placing on the top shelf of the refrigerator. Once cold, I covered the pan with a length of waxed paper. The panna cotta cups require at least four hours to set and can be made up to a day ahead.

To serve, garnish with a petite strawberry, preferably one with its charming green cap still in place.