David Lebovitz said that you are doing something wrong if you need more than 5 minutes to make panacotta. It actually took me less than the allotted five minutes to get the panacotta ready, pour it into shot glasses and put it in the fridge to set.
Topping the panacotta is a balsamic strawberry coulis. Start with one cup of sliced strawberries. This goes into a blender with a tbsp of balsamic vinegar, 2 tbsp basil leaves and a tbsp of caster sugar (more if you like your strawberries sweeter). Blend into a puree.
Once the panacotta has set 2-4 hours later, carefully pour the coulis into the glass. Chill some more, then enjoy the newfangled strawberries and cream.