In a medium size bowl, whisk together 1 1/2 cups of the cream, the yogurt, and the vanilla extract. Split the vanilla bean and scrape the seeds into the cream mixture.
Heat the remaining 1 1/2 cups of cream and 3/4 cup sugar in a small saucepan and bring to a simmer.
In a small bowl, sprinkle the gelatin into 3 tablespoons of cold water, and stir until the gelatin dissolvs.
Off the heat, add the softened gelatin to the hot cream mixture and stir to dissolve. Pour the hot cream mixture into the cold cream-yogurt mixture and stir to combine. Pour into eight pint canning jars or ramekins (don't fill entirely so there's room left for the topping- I filled these a little too much), cover with canning lids or plastic wrap, and refrigerate overnight.
About an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper. At serving time, remove the caps from the canning jars, add strawberries (or let everyone add their own), and serve.