Preheat oven to 180C. Prepare a medium bowl of iced water.
For the Strawberry Jelly, place gelatine in a small bowl of cold water and set aside to soften until needed.
Slice strawberries and place into a small saucepan with the sugar and 100ml of water. Place over a low heat and simmer water is infused and tinted with strawberry colour. Remove from heat. Remove softened gelatine leaves from the water and squeeze to remove excess moisture. Add gelatine to the hot strawberry mixture and stir gently to dissolve.
Pour the jelly mixture into a medium bowl and place over the bowl of iced water, stirring, to cool the mixture. When cold, pour mixture into 2cm x 8cm rectangular silicon moulds, to half full. Place moulds onto baking tray and place in fridge to set.
Pour the remainder of the jelly into a shallow slice pan lined with cling film to about 0.5cm high. Place in the fridge to set.
For the Thyme and Vanilla Panna Cotta, place gelatine in a small bowl of cold water and set aside to soften until needed.
Place all other ingredients into a small saucepan over a medium heat. Bring to a simmer then remove from heat. Remove softened gelatine leaves from the water and squeeze to remove excess moisture. Add gelatine to the hot cream mixture and whisk until well combined.
Strain the panna cotta mixture through a fine sieve and place into a bowl. Sit over the bowl of iced water, stirring, until cold. When jellies are set, remove moulds from fridge and pour panna cotta mixture over jelly layer, to the top of the mould Return to fridge and allow panna cotta to set.
For the Thyme Crumb, combine ingredients in a medium bowl and crumble between fingertips to form a coarse crumb. Spread the mixture out onto a baking tray lined with baking paper and bake in the pre-heated oven until golden brown, about 12 – 15 minutes. Remove from oven and set aside to cool.
For the Black Pepper Tuile, combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until mix is smooth and well combined. Using a spatula, spread tuile mixture thinly over a baking tray lined with baking paper. Bake until golden brown, about 10 minutes.
Remove from oven and immediately cut the hot biscuit into 4 strips 4cm x 15cm. Working quickly, lift the hot tuile strips and wind around the handle of a wooden spoon in spiral shape. Set aside to cool. Repeat with remaining tuiles.
For the Black Pepper Caramel, sprinkle black pepper and salt onto a baking tray lined with a silicon mat. Set aside until needed.
Place sugar into a small fry pan and dissolve over low heat, swirling occasionally, until a rich, golden colour. Pour the hot caramel over the pepper and salt on the tray and set aside to cool and set. When set, break the toffee into pieces and place in the bowl of a food processor. Pulse to a fine crumb.
Place the toffee crumbs in a sieve and sprinkle on to the silicon lined baking tray in an even layer. Return the toffee crumb to oven until melted. Remove from oven, cool, and break into shards. Set aside in a dry place ready for serving.
To serve, remove tray of Strawberry Jelly from the fridge and lift out using the cling film. Cut into a fine dice.
Sprinkle Thyme Crumb across serving plates. Remove panna cottas from the fridge, unmould and place into the centre of the serving plates, across the crumb and jelly side up. Add a Black Pepper Tuile sitting across the panna cotta, and top with a shard of Black Pepper Caramel. Scatter a few cubes of the diced Strawberry Jelly over the crumb. Garnish with a few pieces of fresh strawberry and a few picked thyme leaves.