Instructions

1. Sprinkle the gelatin over the cold milk in a small bowl. Set aside to bloom.
2. On the stovetop set to medium heat, stir the heavy cream and sugar in a pot until simmering (small bubbles). Pour in the gelatin and milk mixture, stirring well until dissolved.
3. Take the pot off the heat and add the rest of the ingredients. Stir well until smooth. Strain the mixture through a sieve into a bowl with a spout.
4. Spray your silicone molds with a non-stick spray and fill them most of the way, dividing equally between the 6 molds. You can also pour the mixture in glasses or ramekins if you are serving them that way (in this case, you do not need to spray them since you won't be unmolding).
5. Chill for at least 4 hours or overnight. If you are using silicone molds, freeze for around 1 hour before attempting to unmold into a serving plate to retain the shape.
6. To make the strawberry sauce, simply blend the jam with water and vinegar until reaching a thick liquid consistency and strain through a sieve. Serve the panna cotta with the strawberry sauce and fresh strawberries sliced in half. Enjoy!