Dissolve gelatin in 2 tablespoons of cold water and let it swell for about 5 to 10 minutes.
In the meantime, using a saucepan bring the cream, milk and sugar to a simmer over medium-low heat.
NOTE: do not boil.
When sugar has dissolved remove from the heat and add the vanilla extract.
Let cook for 5 minutes before adding the gelatin.
Add the gelatin in the milk mixture and stir until well combined and the gelatin is completely dissolved. Tip: Grab a muffin tin and a kitchen towel. Arrange the kitchen towel over the muffin tin. Practice placing the glasses in a tilted position.
Pour the vanilla cream mixture into each serving glasses.
Refrigerate until it sets, for about 4 hours or overnight.
In the meantime wash the strawberries, drain well, remove leaves and cut into quarters.
Toss the strawberries, sugar and water in a saucepan.
Bring to a simmer and remove from the heat immediately.
Pour into a blender and process the mixture to make a smooth sauce.
Pass through a strainer to remove the seeds out of the sauce.
Cover and let it cool to room temperature.
Refrigerate until ready to serve.
Before serving pour the strawberry sauce over the vanilla panna cotta and enjoy!