First, prepare the Panna Cotta.
Hydrate the powdered gelatin in 1 tablespoon water. Set aside.
Put milk, heavy cream and sugar in a saucepan over medium low heat, stirring frequently. Bring to a simmer.
Turn off the heat and add the hydrated gelatin.
Mix well until the gelatin is dissolved.
Add vanilla extract and mix it again.
Pour in serving cups or ramekins.
Cover with plastic wrap and refrigerate for a couple of hours, preferably overnight.
In a saucepan, put the 2 cups fresh strawberries, sugar and water.
Place the saucepan over medium heat.
Bring to a boil, then reduce the heat to medium low and let simmer for about 10 minutes.
Use a potato masher if you like, to mash the strawberries, this will help cook them fast.
Add lemon juice then strain the sauce.
Pour the strained sauce back in the saucepan over medium low heat.
Add cornstarch and stir constantly until the sauce thickens. Let cool completely.
Pour the strawberry sauce on the Panna Cotta in the serving cups.
Garnish with some strawberries on top.
Enjoy.