For the pannacotta, soak the gelatine leaves in a bowl of cold water for 5 - 7 minutes until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan over a low heat until hot. Do not boil. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, add to the milk mixture and take the saucepan off the heat. Stir until the gelatine has completely dissolved (at least 3 to 5 minutes).
Divide the mixture amoung four ramekins and leave to cool. Place into the fridge for at least two hours until set.
For the sauce, combine strawberries, sugar, water and zest and cook for 10 minutes until the berries are soft. Stir in the vanilla essence, remove from the heat and let cool. Using a hand blender, blend the sauce until smooth.
To serve, dip each ramekin in hot water for a few seconds, then carefully turn out onto a serving plate. Spoon over the sauce and garnish with a sprig of fresh mint and berries.