To make the semifreddo, place the sugar in a pan with 2 tablespoons of water and gently melt, separate the egg yolks from the whites, place the yolks in a bowl and whip with an electric whisk gently adding the warm sugar, until pale and light in texture.
In a separate bowl whip the egg whites until stiff. Fold the soft whipped cream gently in the yolks mixture, add the strawberry puree and fold in the egg whites – do not overwork.
Pour into a plum cake tin layered with cling film and freeze for at least 5 hours. Keep in the freezer until ready to serve.
For the panna cotta place all the ingredients apart from the gelatine leafs in a pan and heat to 70C. Soak the gelatine in cold water for 5 minutes, drain and squeeze the excess water. Add to the panna cotta and gently mix, strain and place in a container. Refrigerate for 2 hours.
Serve with sliced strawberries and honeycomb.