For the strawberry Jelly

• 1-1/2            lb strawberries
• 1/2               cup sugar
• 1/2               cup cold water + 3 tbsp
• 2                  lemons(juice of lemons)
• 1-3/4            tsp unflavored gelatin

For the Panna Cotta

• 2                  cups Homo milk
• 1                  cup whipping cream
• 1/4               cup sugar
• 1-1/2             tsp vanilla essence
• 2-1/2             tsp unflavored gelatin
• 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
2. Press through a fine sieve into a bowl.
3. Stir in lemon juice.  (You should have 2 cups of liquid).
4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
6. Add softened gelatin, stirring, to dissolve.
7. Stir into remaining strawberry puree.
8. Divide among 8 six oz rounded teacups or ramekins.
9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
2. Remove from the heat,, and let it stand for about 10 min.
3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
4. Bring milk mixture to a simmer.
5. Add softened gelatin and stir until it dissolves.
6. Strain through sieve set over a bowl of ice-water bath.
7. Stir in vanilla essence.
8. Let cool, stirring until just beginning to set, 10 – 15 min.
9. Divide among teacups.
10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
11. Refrigerate until set.  8 hrs or overnight.
12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
13. Serve with fresh strawberries.