For the panna cotta: Dissolve 2 tbsp agar agar in 2 tbsp water and let it bloom for about 10 minutes.

Microwave the mixture for 10 seconds and let it cool completely. Add the chopped strawberries, sugar and 3 tbsp water to a saucepan.

Cook over medium heat for 6-7 minutes or until strawberries are softened and released the juices.

Blend to make a smooth puree.
Strain the strawberry puree through a sieve and let it cool completely.
Add agar agar mixture and stir well to combine.

Divide the milk mixture into 2 portions and pour them into glasses.

Refrigerate for at least 2 hours or until it is fully set and ready to serve.

For Strawberry Sauce:

For the strawberry layer, dissolve 2 tbsp agar- agar in 2 tbsp water and let it bloom for about 10 minutes.

Microwave gelatin mixture for 10 seconds and let it cool completely.

Meanwhile, pour the cream, milk, and sugar into a pan and heat it until hot and the sugar dissolved completely. Do not boil it.

Remove from the stove and add 1 tsp vanilla extract. Stir well to combine and let it cool completely.

Add agar agar mix and stir well to combine

Divide the strawberry sauce into 2 portions and pour them into glasses in which Panna Cotta is already set

Refrigerate again for at least 2hours or until it is set.

Enjoy chilled