Soak gelatine sheets in a bowl of cold water until they have bloomed/swollen.
In a saucepan, pour milk, cream, sugar, vanilla, and stir in the jelly powder. Bring to a simmer. Stir until the jelly powder is fully dissolved. Turn off the heat.
Squeeze out the liquid from the gelatin sheet. Add this to the warm milk and cream mixture. Stir until fully dissolved.
Pour into individual dessert bowls/cups before it cools down completely as the gelatin will start to set. (You may use a sieve if there are visible lumps)
Chill the filled bowls to allow the panna cotta to set.
Once set (about 45 minutes), add a layer of strawberry coulis and decorate with fruits or mint leaves.
Strawberry Coulis (premade by chef):
In a small pot, add the frozen strawberries and let it boil until a thick consistency.
Add some lemon juice. Set aside to cool before serving.
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