Panna Cotta With Fresh Strawberry Sauce

Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens about 5 minutes.

Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.

To make the strawberry sauce combine the strawberries 2 teaspoon vanilla extract 1/4 cup sugar and water in a saucepan over medium heat. While the mixture cooks crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened about 10 minutes; cool.

Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.