Put Egg (1), Granulated Sugar (100 gram), and Lemon Juice (50 milliliter) into a non-stick small pan and stir well using a whisk, then add Butter (75 gram).
Turn the stove on to a medium heat and keep mixing. Continue to stir until the cream thickens.
Once you have a nice thick cream, take it off and pour 1/4 in a small glass. Place it in a fridge for 1 hour.
To make your panna cotta, soften Gelatin Sheet (3) in a bowl of room temperature water.
Put a small saucepan on medium heat and add Cream (500 milliliter).
Add a Vanilla Essence (1 tablespoon) and Granulated Sugar (150 gram).
Stir gently with a wooden spoon and bring to a simmer, but make sure you don't boil it.
Squeeze out excess water from the gelatine sheet using your hands and add them to the mixture.
Put the saucepan back on the heat and continue to mix well until the leaves dissolve.
Pour this into small glasses, 3/4 of the way to the top and refrigerate for 8 hours.
Put the Fresh Strawberry (500 gram) into a saucepan and add Water (2 tablespoon) and Caster Sugar (70 gram).
Bring this to a boil and then blend the mixture until it becomes a beautiful, shiny liquid.
Strain the syrup using a sieve and leave it in the fridge to cool.
Pour your desired amount on top of the panna cotta but only once its set.
Add a mint leaf on top before serving. Enjoy!