1. Soak gelatin sheets in cold water for 5 minutes. Remove, squeeze out excess water, and set aside.

2. Combine strawberries, sugar, 60ml (1/4 cup) water, and scraped vanilla seeds in a medium saucepan. Simmer over medium heat, stirring occasionally, until sugar dissolves and strawberries break down, about 8 to 10 minutes.

3. Strain mixture through a fine-mesh sieve into a bowl, pressing solids to extract all liquid. Discard solids. Cool syrup to room temperature.

4. In a large bowl, whisk heavy cream, crème fraîche, and whole milk until soft peaks form.

5. Gently warm 30ml (2 tablespoons) of the cooled strawberry syrup. Whisk in softened gelatin until completely dissolved.

6. Fold gelatin mixture into whipped cream mixture until just combined.

7. Gently fold in all but 2 tablespoons of the remaining cooled strawberry syrup.

8. Divide mixture among serving glasses. Refrigerate for at least 4 hours until set.

9. Drizzle reserved strawberry syrup over panna cotta and garnish with lime zest.