Panna Cotta: Add 1 tablespoon cold water to a bowl and evenly sprinkle 1 teaspoon gelatin over the water to allow it to bloom. In a pot combine heavy cream, sugar and vanilla, over medium heat bring to almost boiling, stirring occasionally, and remove from heat. Add cream mixture to the gelatin and whisk to combine. Strain the mixture to remove the vanilla bean solids and allow to cool to room temperature. Add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.

Strawberry Mousse: In a separate bowl sprinkle gelatin over 1 tablespoon cold water. In a pot heat 1 cup strawberry puree with 1 tablespoon sugar, stirring occasionally until sugar dissolves. Remove from heat and add the gelatin, whisking until dissolved - let cool to room temperature. In a separate bowl beat heavy cream until soft peaks form. Fold whipped cream into the strawberry puree using a plastic/rubber spatula. Pour mousse evenly over the 4 panna cotta glasses, using a spoon to even it out. Refrigerate.

Strawberry Puree: Add strawberry puree and sugar to a pot and over low heat stir until sugar dissolves. Remove from heat, cool to room temperature and evenly pour over the 4 panna cotta mousse glasses. Refrigerate. Serve tops with fresh strawberry slices.