For the Panna Cotta:

  1. Combine the gelatin and water in a small bowl and set aside to dissolve.
  2. Combine the cream, peanut butter, brown sugar and salt in a medium saucepan.
  3. Bring to a simmer over medium heat and remove from the heat.
  4. Stir in the gelatin mixture, and then stir in the vanilla.
  5. Pour into 6 ½ cup silicone molds.
  6. Refrigerate until firm, at least 4 hours.

To make the crowns:

  1. Beat egg white and cream of tartar the soft peak stage is reached.
  2. Slowly add the sugar and beat until the meringue is stiff and glossy.
  3. Spoon into a pastry bag with a large star tip.

To make the coulis:

  1. Place the strawberries and sugar in a small saucepan and cook over medium-low heat until boiling and thickened, about 5-7 minutes.
  2. Remove from heat and pour into a blender.
  3. Puree the coolis and set aside to cool.

To assemble:

  1. Remove the panna cotta from the molds and place one on a plate.
  2. Pipe the meringue on top.
  3. Use a blow torch to brown the meringue (or place under a broiler for 30 seconds).
  4. Decorate the plate with the coolis.