To make Panna Cotta:

1. Take Milk, Cream and Vanilla essence in a Saucepan and cook on medium low flame till the mixture comes to a boil.
2. Add Sugar to the Creamy milk and stir continuously to dissolve the Sugar. Switch the flame off.
3. In a saucepan take Gelatin along with 5 tbsp water and cook it on the medium flame for 1 minute or till Gelatin dissolves completely in water and switches the flame off.
4. Now add the Gelatin water to Milk and mix properly using a spoon until Gelatin mixes properly with the milk.
5. Pour the mixture into ramekins or in glasses and let it cool in room temperature.
6. Now refrigerate Panna Cotta overnight or for 4-6 hours or till it sets completely.

To make Strawberry Coulis:

1. Chop Strawberries roughly into small pieces.
2. Take Sugar along with 6 tbsp water in a pan and start cooking in medium flame to dissolve the sugar to make Sugar Syrup.
3. Add chopped Strawberries in the Sugar Syrup and cook till the strawberries soften completely and release bright red color.
4. Now add Lemon juice and cook for 2-3 minutes in low flame till the mixture turns a bit transparent.
5. Let the mixture cool completely to room temperature and then blend the mixture in food processor to get semi-thick syrup.
6. Refrigerate the Syrup for an hour before serving with the Panna Cotta.

De-molding the Panna Cotta and Serving:

1. Panna Cotta can be served within the glass/ ramekin itself or can be served on a plate after de-molding it. If you want to de-mold it, you need to use a knife to run around the edges to unmold it from the glass.
2. Spread Strawberry Coulis over Panna Cotta and garnish it with fresh Strawberries before serving!