Pannacotta:
Put the cream (50 cl) with the powdered sugar (75 g) on the heat, add 1 open and scraped vanilla pod, bring to the boil, cover and leave to infuse for 10/15 minutes.
Pour into 4 verrines, refrigerate for a minimum of 6 hours.
Trim and cut the strawberries into pieces, put them in a salad bowl, sprinkle with 60 g of sugar, stir gently and leave to marinate, stirring occasionally.
Crush the cookies.
Whip the sweetened whipping cream with the remaining whipped sugar, put in a piping bag.
Presentation:divide the marinated strawberries into the 4 verrines over the pannacotta, sprinkle with a little speculoos powder.
Pipe the whipped cream over the strawberries, finish with the rest of the speculoos powder.
