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DIRECTIONS
Puree the strawberries. Strain through a very fine sieve. Divide into ⅔ and ⅓. Set aside. 2. In a small bowl whisk gelatin and milk. Set aside for 10 minutes. 3. Place heavy cream, milk sugar and salt in a medium saucepan. Bring to a simmer, until sugar dissolves. Do not boil. Remove from heat add vanilla extract. Stir in gelatin and immediately whisk until smooth and dissolved. 4. Add ⅔ of the strawberry puree and whisk until incorporated. 5. Pour into the serving dishes. Cover and refrigerate for at least 3 hours. 6. For the topping: place the remaining ⅓ strawberry puree in a saucepan, add 3 tablespoon sugar and lemon juice. Heat until the sugar dissolves. Remove from heat, let cool and pour over the panna cotta. Refrigerate until serving.