Blend the strawberries, basil leaves, water, rice malt syrup and vanilla until pureed. Don’t forget to keep back 4 strawberries, fine diced to put solid pieces into the jelly.
Then, heat in saucepan until just bubbling or in TM speed 1, 100C, 2 1/2 minutes.
Add gelatine, taking care to get the gelatine into the liquid, not on the side of pan / blades and if in saucepan whisk quickly by hand or if in TM, blend on speed 6, 3 seconds.
Pour this mixture into a little jug and leave on bench top to cool. In about 45mins, or once the fridge ones only wobble in the centre, take out the pannacottas from the fridge and layer carefully the berry puree on top.
Now pop in a few little strawberry cubes into each jelly top and pop all back in fridge 2 hours minimum to set.