Soak the gelatin in a small bowl of cold water to soften it. In a saucepan, heat the cream and sugar without bringing to boil.
Add the chopped basil and let it infuse for about ten minutes then mix and filter the flavoured cream.
Add the softened gelatin to the preparation and reheat over low heat.Half fill the verrines and leave in the refrigerator for a minimum of 1 hour.
Wash, remove the stalks, and chop the strawberries. Leave them to marinate in a bowl with powdered sugar and chopped mint.
Upon serving, put the strawberries in the verrines on top of the panna cotta.