Panna Cotta with Strawberry Topping

Begin by placing the milk into a container; sprinkle the gelatin over the surface of the milk. Allow the mixture to sit for a period of time, permitting the gelatin to soften, approximately 5 minutes.

Next, combine the cream and 1/4 cup of sugar in a saucepan over medium heat. Introduce the gelatin mixture into the saucepan; cook and stir until the gelatin has fully dissolved, about 3 minutes. Add the vanilla extract to enhance flavor; proceed with pouring the mixture evenly into individual serving cups; cover and refrigerate for at least 4 hours.

To prepare the strawberry sauce, combine the strawberries, 2 teaspoons of vanilla extract, 1/4 cup of sugar, and water in a saucepan over medium heat. During the cooking process, utilize a potato masher to crush the strawberries; this will facilitate even distribution of flavor. Simmer the sauce until the sugar has fully incorporated and the sauce has thickened, approximately 10 minutes; cool.

Prior to serving, remove the chilled ramekins from the refrigerator. Submerge the bottoms of the cups in warm water to facilitate release; utilize a thin-bladed knife to gently pry the dessert loose from its container. Carefully transfer the panna cotta onto a serving plate to unmold; serve with a spoonful of strawberry sauce.