Method

• 1.
  For the strawberry granita, place the sugar and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil, stirring, until sugar has dissolved. Remove from heat and cool. Meanwhile, place the strawberries in a blender with the lemon juice and whiz until smooth. Strain through a fine sieve into the sugar syrup and stir to combine. Place strawberry mixture in a shallow 26cm x 11cm rectangular 2L-capacity tray and freeze for 1 hour. Use a fork to scrape mixture from the edges of the container into the centre. Freeze again for 30 minutes and repeat the process. Repeat until granita is completely frozen into a sandy texture of ice crystals.
• 2.
  To make the panna cotta, grease 4 x 150ml-capacity panna cotta moulds. Soak gelatine in cold water for 5-6 minutes to soften. Meanwhile, place the cream, vanilla seeds and sugar in a medium saucepan over medium-low heat and stir until sugar has dissolved. Squeeze excess water from the gelatine and add to cream mixture, stirring until gelatine has dissolved. Divide among moulds and refrigerate for 5-6 hours or overnight, to set.
• 3.
  When ready to serve, take granita out of the freezer and, using a fork, scrape it back and forth to fluff it up a little.
• 4.
  Invert panna cotta out onto serving plates and spoon over granita. Top with cherries and a small amount of their syrup, to serve.