Bloom the gelatin: In a small bowl, sprinkle 1 1/2 teaspoons gelatin over 2 tablespoons cold water. Let it sit for 5–10 minutes until spongy. This prevents clumps and ensures a smooth texture.

Warm the dairy: In a saucepan, add heavy cream, almond milk, sweetener, vanilla, and a pinch of salt. Heat over medium-low, stirring, until the sweetener dissolves and the mixture is steaming. Do not boil.

Melt in the gelatin: Remove the pan from heat. Stir the bloomed gelatin into the warm cream until fully dissolved. If needed, return to very low heat and stir gently until smooth.

Strain for silkiness: Pour the mixture through a fine-mesh sieve into a spouted measuring cup. This removes any stray bits and guarantees a creamy finish.

Pour and chill: Divide into 4–6 small glasses or ramekins. Let cool 15 minutes at room temperature, then chill uncovered for 2–3 hours, or until set but still tender.

Make the strawberry layer: Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water. In a small saucepan, combine strawberries, sweetener, and lemon juice. Cook over medium heat for 3–5 minutes, stirring and lightly smashing until juicy. Remove from heat and stir in the bloomed gelatin until dissolved.

Blend or keep chunky: For a smooth layer, blend the strawberry mixture. For a rustic texture, leave it slightly chunky. Let it cool to lukewarm (not hot) so it won’t melt the panna cotta.

Finish the dessert: Spoon or pour the strawberry mixture over the set panna cotta. Tilt the glasses for an angled look if you like. Chill for another 1–2 hours until the top is set.

Serve: Garnish with fresh berries or mint. Enjoy straight from the glass, or unmold by briefly dipping the ramekin bottom in warm water and loosening the edge with a thin knife.