Heat milk along with gelatin in a sauce pan over low heat until gelatin is dissolved. Cream should not boil at all.

Add sugar and salt and continue to cook over very low heat until sugar is dissolved.

Turn off stove and add cream into the milk and stir until smooth. Add vanilla.

Pour into glass bowls of your choice. Refrigerate for a few hours or until the panna cotta is set. Overnight refrigeration is best.

To make the strawberry sauce, toss strawberries, sugar, corn syrup, water and lemon juice in a saucepan and cook over medium heat until strawberries break down. Continue to simmer for 10-15 mins until sauce has thickened.

To unmold the panna cotta, pour hot water into a big bowl. Now place the panna cotta mold gently in the water (water should come up to ⅓ of the way up to the panna cotta mold). Hold the mold for ten seconds and quickly turn it over onto your dessert plate. Jiggle the mold to release the panna cotta. If it doesn't realease, run a paring knife around the edges of the mold to loosen the panna cotta and try again.

Drizzle with strawberry sauce and serve.