White Chocolate Panna Cotta with Stewed Strawberries

Combine white chocolate heavy cream 1 tablespoon sugar and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth 5 to 7 minutes.

Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.

Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set about 4 hours.

Combine strawberries orange juice and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer covered until strawberries have softened and mixture has a syrupy consistency 2 to 3 minutes. Remove from heat cover and refrigerate until chilled about 30 minutes.

Spoon some stewed strawberries over each ramekin to serve.