• In a small bowl, sprinkle the gelatin over cold water and let it sit for 10 minutes to bloom.
  1 Tbsp powdered gelatin, 2 Tbsp water
  
• Heat the heavy cream, milk, vanilla extract,  and sugar in a saucepan over medium heat. Stir occasionally until the sugar is dissolved, and the mixture is hot but not boiling. Remove from heat, add the bloomed gelatin to the hot cream mixture, and whisk until completely dissolved.
  2 cups heavy cream, 1 cup milk, 1 tsp vanilla extract, ⅓ cup granulated sugar
  
• Pour the mixture into serving glasses, leaving some space at the top for the strawberry sauce. Place the glasses in the refrigerator to set for at least 4 hours or overnight.
  

Strawberry Jam

• Combine the mashed strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices. Add cornstarch and cook until thickened, constantly stirring. Remove from heat and let it cool.
  2 cups strawberry, 3 Tbsp granulated sugar, ½ Tbsp lemon juice, ½ Tbsp cornstarch
  
• Once the panna cotta has set, spoon the strawberry sauce on top of each glass.
  
• Garnish with fresh strawberries or mint leaves if desired.