To make the panna cotta, place the water in a shallow dish or bowl and gently sprinkle on the gelatin in an even layer; set aside.
In a saucepan, heat the cream, half and half, and sugar just to a simmer, stirring constantly as the sugar melts.
Remove from the heat and add the vanilla paste; whisk well to incorporate.
Use a spatula to add the gelatin mixture to the saucepan and stir until fully incorporated.
Pour into 4 wide goblets or individual glass bowls.
Cover and refrigerate until set, between 2 and 4 hours.
Meanwhile, prepare the strawberries:
Halve or quarter the strawberries (depending on how big they are).
Place them in a bowl and toss with the sugar and a few splashes of your chosen vinegar.
Refrigerate for at least an hour.
Stir just before serving and then spoon equal amounts over each panna cotta.
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