Pour the cream in a pan, add the basil and sugar and bring to a near boil. Add the saffron, reduce the heat and simmer for 5 minutes until the saffron has released its flavour and colour. Remove and place in aluminium ramekins. Once you have added the soaked gelatine leaves, refrigerate for 6 hours.
Pour the sugar and balsamic vinegar and 2/3 of the water into a pan. Bring to the boil, reduce the heat and put in the strawberries.
Gently poach for about 10 minutes. Remove from the heat and drain the strawberries in a jug. Put the liquid back to the boil and reduce by half until it is fairly dense in texture.
Demould the pannacotta by immersing them in boiling water for 10 seconds. In the centre of a cold plate, place the pannacotta with 3 strawberries on top and drizzle with the reduced strawberry sauce.
Garnish with a few leaves of basil.
