Add the milk to a saucepan and add the gelatine. Stir well to dissolve the gelatine but do not put over the heat yet.
120 ml skim milk, 2 ½ sheets gelatin
Add the heavy cream and white sugar to a new pan and place over a medium heat stirring constantly until you reach a boil.
600 g heavy cream, 100 g white sugar
Ads soon as it boils, add the milk and gelatine mixture to the cream and stir well. Cook for about 1 minute.
Remove the pan from the heat and add the vanilla extract and stir again.
1 ½ tsp vanilla extract
Place 4 glasses in a row and pour the mixture to equal levels.
Leave to fully cool and then cover with clingfilm/plastic wrap and place in the fridge overnight.
The Strawberry Sauce
Add the strawberries and the corn starch to bowl and blend until lovely and smooth. Using a hand mixer or food processor is best.
400 g strawberries, 2 tbsp cornstarch
Pour the mixture into a saucepan and add the sugar.
200 g sugar
Place over a medium heat and stir until the sauce thickens. Normally up to 15 minutes.
Once thickened, remove from the heat and add the vanilla extract and salt and stir to mix.
2 tsp vanilla extract, 1 pinch salt
Finally add the chopped strawberries and stir gently once more.
Leave to cook for up to an hour stirring frequently to avoid setting.
Notes
Note 1: I always like to leave a few strawberries sliced up to add to the sauce after cooking. It adds texture and body to the sauce and if you have any other berries then contrast in good.