Boil the cream, the milk, the sugar, and the vanilla pod.
Soak the sheets of gelatine in cold water in order to soften them.
Away from the heat, add the gelatine to the cream mixture and mix.
Pour into glasses and put them in the fridge, slightly tilted if desired.
Cut the strawberries and put them in a bain marie for 20 minutes (cover the pan with holed cling film).
Drain the strawberries, reserving the syrup and chill in the fridge.
Pour the syrup over the set panna cotta and serve.