Strawberry Panna Cotta Jelly

Lightly coat the container that you’ll be making this dessert in with oil (I used vegetable oil). This step is crucial, or else you won’t be able to unmold the whole thing by the end.
Sprinkle the gelatine onto the milk and briefly mix it together. Set aside to allow the gelatine to dissolve.
In a saucepan over medium heat, whisk the heavy cream and sugar together until almost boiling and small bubbles appear. Whisk in the gelatine milk mixture. Make sure there are no lumps.
Sieve the mixture so that it’ll be silky smooth. Set aside to cool for 5 minutes, and pour into a mold/container (make sure your mold is lightly coated with oil to unmold easily). Let it cool down to room temperature and then cover and refrigerate for at least 4 hours until it has set.

In a bowl, add the boiling water to the gelatine and jello mix and stir until completely dissolved. Then stir in the cold water. Leave to cool for about 10 minutes (don’t skip this step).
Set aside 1 cup of the mixture and add in the chopped fresh strawberries and stir.
Pour the jello mixture into the mold, on top of the panna cotta (when the panna cotta has set). Then pour in the remaining 1 cup of the strawberry jello mixture on top. Use a spoon/ladle to swirl around the mixture to make sure the strawberries are distributed evenly. Cover and refrigerate for at least 4 hours until it has set.

Fill a large bowl (or sink) with hot water (it should be larger than your mold) and place your mold in the water for about 5 seconds (jelly part facing up). DO NOT submerge the jelly! Put a plate over the jelly and turn it upside down to slowly lift off your mold. Serve and enjoy!