First, add the cream, milk and agar agar to a large pan. Whisk until combined and keep aside for 15 mins.

 

Now, add the vanilla extract, sugar to the pan and mix well. Turn on the flame to medium. Heat until the sugar and agar dissolves and the mixture is just about to start boiling. Heat for another 3-4 mins in low flame, mixing constantly and turn off the flame. Use a fine mesh and filter the milk cream mixture into a clean bowl.

 

 

You can serve the panna cotta is 2 ways. For the first way, lightly grease a ramekin with a flavorless oil. Pour the pana cotta mixture into the ramekin. For the second way, keep a glass tumbler or cup in a slightly angled or slanting position, as shown in the picture. Pour half the cup with the panna cotta mixture. Refrigerate until the panna cotta is set. I left it overnight in the refrigerator.

 

 

To make the strawberry sauce, chop up the fresh strawberries. Add it to a pan along with the sugar and water and bring it to a boil. Turn off the flame and let it come to room temperature. Use a blender/mixie to blend it into a smooth paste. Filter it using a fine mesh and refrigerate until chill.

 

 

 

Before serving, place the ramekin in hot water for a few seconds. Run a knife along the edge to loosen the panna cotta from the ramekin and invert the panna cotta from the ramekin onto a plate. Serve along with the strawberry sauce. For the panna cotta made in the glass tumbler / cup, pour the strawberry sauce into the empty space and serve upright. Enjoy chill.