In a small bowl, dissolve gelatin in a tablespoon of cold water.
Heat milk, heavy cream, vanilla, and sugar in a saucepan until sugar is just dissolved. Remove from heat and allow to cool for a couple of minutes.
Add the gelatin to the cream mixture, then pour the mixture into serving glasses. If desired, lay serving glasses on an angle in a muffin tray to create a slant in the panna cotta.
Place panna cotta in the fridge for approximately 60 minutes or until set.
Meanwhile, heat all ingredients for the strawberry coulis over medium heat in a saucepan. Continue stirring occasionally as the strawberries break down and the sugar dissolves.
If desired, strain the coulis through a sieve to ensure it is smooth. (I prefer it without straining).
Allow strawberry coulis to come to room temperature. Once completely cooled, spoon overtop of the panna cotta. Serve.
