Pour milk into a small bowl, and stir in the gelatin powder. Set aside

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual moulds.

For strawberry sauce, clean the fresh strawberries and put it in a hot pan along with sugar and cinnamon. Close the lid and wait until completely mushy and let it cool down to room temperature.

Cool the mould uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Serve with strawberry topping and enjoy the Italian dessert at home

Note: Gelatin resting time and panna cotta resting time is highly important for proper texture and taste.