To Make the Panna Cotta:

1. Place the powdered gelatin in a single layer over the milk or water in a small bowl.  Set aside for 5-10 minutes to allow it to bloom.
2. While the gelatin is blooming, place the heavy cream, salt, vanilla beans, vanilla bean pod (or pure vanilla extract, if using), and granulated sugar into a small saucepan.  Heat on medium heat until the solids are dissolved.  Do not allow the mixture to boil.
3. Once the solids are dissolved, add the gelatin mixture and stir very gently to combine.  Place in two heat-proof containers (e.g. ramekins or yogurt containers) and place in a refrigerator for at least four hours (but preferably overnight).
4. You can either unmold your panna cotta or you can serve directly from the containers.  To unmold, place the panna cotta container in a bowl of warm water, being careful not to get water in the panna cotta.  Keep the panna cotta in the warm water for about thirty seconds, then turn over on a dessert plate and carefully lift the mold.
5. Add the strawberry sauce (if desired, technique below), and enjoy!

To Make the Strawberry Sauce:

1. Add strawberries, granulated sugar, lemon juice, and salt to a small saucepan.
2. Stir to coat strawberries with the sugar.
3. Bring the mixture to a boil over high heat, then reduce to a low simmer.
4. Cook for 20-25 minutes, stirring every 5 minutes, until the strawberries are softened and the sauce has reduced (thickened).
5. Remove from heat when the thickened sauce coats the back of your cooking spoon (and doesn’t drip!).
6. If desired, use an immersion blender to gently create a smooth sauce.
7. Allow to cool for ten minutes, then place in a heat-proof container.  Allow to cool completely before adding to the panna cotta.