Prepare two bowls of ice water, one for softening the gelatin sheet and the other for cooling the milk mixture.
Cut the gelatin sheet into small pieces and place them in ice water to soften.
In a small pot, add milk and sugar, heating over low heat while stirring constantly until the sugar is completely dissolved. Turn off the heat once the sugar is fully melted.
Remove the softened gelatin from the ice water, squeeze out excess water, and add it to the warm milk, stirring until fully dissolved.
In a large bowl (with enough space for all liquids), add the black sesame powder.
Slowly pour the warm milk into the bowl with black sesame powder, stirring as you pour to mix thoroughly.
Once the mixture has cooled slightly, add whipping cream and stir gently. Place the bowl in the prepared ice water bath, continuing to stir until the mixture thickens and develops a glossy sheen.
Pour the mixture into containers of your choice, then refrigerate for at least 1 hour until set.
Wash and cut strawberries in halves or quarters, depending on their size. In a small pot, add strawberries, sugar, and lemon juice. Heat over medium heat for 6–8 minutes, stirring to ensure even cooking, until strawberries soften and the juices thicken. Let the compote cool before using as a topping.
Spoon the cooled strawberry compote over the set panna cotta and enjoy.
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