For the Strawberry Coulis

1. In a food processor, puree the strawberries, water and sugar until smooth.
2. Pass through a strainer to remove the seeds out of the sauce.
3. Once cool, store in the refrigerator until ready to serve.

For the Panna Cotta

1. In a small saucepan, add the water and sprinkle the gelatin over it.
2. Keep it aside for 2 minutes for it to “bloom”.
3. After that, heat the gelatin mixture over low heat till it is completely melted. Keep this aside.
4. In another saucepan, add cream, milk and sugar.
5. Cook till this mixture almost reached a simmer. Do not boil.
6. Take off from the fire, add gelatin and vanilla essence.
7. Pour into ramekins or any other containers you prefer.
8. Once cool, cover and chill in the fridge for at least 4 hours or overnight.