Combine the milk with the gelatine and set aside.
In the meantime, heat the cream and 60g of the sugar in a small pot over a medium heat. Add the vanilla and leave for about 30 seconds before pouring in the milk and gelatine mix.
Cook until the gelatine has dissolved.
Remove from heat and pour into four tall glasses
Allow to cool before placing in the fridge for at least 3 hours, preferably overnight.
To make the sauce, combine half of the strawberries with the rest of the sugar in a blender.
Pour into a saucepan and bring to the boil or until the syrup is thick. Add a little water if it gets too thick.
You can strain away the bits if you like through a sieve or just leave them.
Leave to chill slightly before pouring over the panna cotta.
Top with the rest of the strawberries and serve.