In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Add vanilla extract and mix well.

Pour the mixture into serving glasses or ramekins.

Refrigerate for at least 2 hours, until set.

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices.

Blend the mixture into a smooth sauce using a blender or immersion blender.

Strain the sauce to remove seeds (optional).

Allow the sauce to cool completely.

Once the panna cotta is set, pour the cooled strawberry sauce over the top of each serving.

Garnish with fresh strawberry slices or mint leaves if desired.

Chill for an additional hour before serving.