Vanilla Panna Cotta with Strawberry Sauce

Make the Panna Cotta:

1. Lightly oil 6 small 6-oz. custard dishes and set aside.
2. Add the water to a small microwaveable dish and sprinkle the powdered gelatin over the top.  Allow the gelatin to dissolve and soften while preparing the panna cotta mixture.
3. Pour the cream and milk into a small saucepan set over medium heat.  Stir in the sugar and the pinch of salt. Stirring continually, bring the mixture almost to the boil.   Do not boil. Remove from the heat and add the vanilla.
4. Set the dish of softened gelatin into the microwave and zap it for 10 seconds melting it to a syrupy consistency.  Stir the gelatin; then whisk it into the hot cream mixture.  Cover the saucepan and let the cream mixture come to room temperature.
5. Stir the cooled cream mixture and pour it through a fine mesh strainer set over a pitcher with a spout.  This will stain out any thickened bits of gelatin or cream skin.
6. Set the prepared custard dishes on a plate and fill with the cream mixture.  Place a piece of parchment paper over the tops of the custard dishes and transfer to the refrigerator.  Chill for at least 4-6 hours.  Overnight is preferred.

To make the Strawberry Sauce:

1. Place the prepared strawberries into the bowl of a food processor or blender and process briefly.  Pour the mixture into a small saucepan and add the sugar and water.  Bring to a boil, then reduce the heat to low and simmer for 10 minutes.   Remove from the heat and stir in the lemon juice.
2. Pour the mixture into a fine mesh strainer set over a bowl and strain by pressing the mixture with a silicone spatula or the back of a tablespoon.  Discard the seed solids and transfer the strawberry sauce into a small lidded jar.  Chill in the refrigerator until ready to serve the panna cotta.

To Serve:

1. Dip the custard dishes, one at a time, into a dish of hot tap water for 2-3 seconds.  Loosen the top edge of each dish with the tip of a sharp knife; then invert the plate and dish together, slightly off center of a small plate.
2. Spoon 2-3 tablespoons of the strawberry sauce over the top of the panna cotta, allowing the sauce to flow and puddle on the plate.  Garnish the top with 1/2 of a whole strawberry and serve.