Wash the strawberries thoroughly and remove the green tops.

Place 300g of strawberries in a blender or food processor and add 70g of fine sugar.

Blend until you achieve a smooth strawberry puree.

While the strawberries are blending, cut the gelatin sheets into small pieces and place them in a bowl of ice water to soften for 5-8 minutes.

Once softened, remove the gelatin from the ice water and gently pat dry with kitchen paper to remove excess moisture.

Pour 80g of milk into a small saucepan and heat it gently over low heat until it reaches 60-70°C. Do not let it boil.

Remove the milk from heat and let it cool for 1-2 minutes.

Add the softened gelatin sheets to the warm milk and stir continuously until they are completely dissolved.

Allow the milk and gelatin mixture to cool to room temperature.

Once cooled, pour the milk mixture into the strawberry puree and stir for 1-2 minutes until well combined.

In a separate bowl, pour 160g of heavy cream and use an electric mixer to whip it until it reaches a flowing yogurt-like consistency.

Gently fold the whipped cream into the strawberry mixture until you have a smooth, evenly pink panna cotta liquid.

Carefully pour the strawberry panna cotta mixture into your chosen dessert cups or molds.

Gently tap each container on the counter 2-3 times to remove any air bubbles from the surface.

Place the containers in the refrigerator and chill at 0-4°C for at least 4 hours, or until completely set.

You'll know the panna cotta is ready when you gently shake the container and see no liquid movement, and the surface feels firm yet springy to the touch.

Remove the set panna cotta from the refrigerator.

If you used molds, carefully unmold each panna cotta onto serving plates.

Whip the remaining 50g of heavy cream until it forms stiff peaks, then pipe or spoon it onto each panna cotta.

Garnish with fresh strawberry halves.

Serve immediately and enjoy the perfect balance of strawberry sweetness and creamy richness.