• Spray a 4-cup capacity gelatin mold or Bundt pan with cooking spray. Set aside.
• Add 1 1/2 cups of the whole milk to a small saucepan and bring to a boil over medium heat. To the barrel of a food processor, add the strawberries, the strawberry gelatin, the dissolved unflavored gelatin, hot milk, mascarpone cheese, partially thawed frozen whipped topping, and the remaining 1 1/2 cups of cold whole milk. Mix until almost smooth, about 1 minute.
• Use a fine-mesh sieve to strain the strawberry mixture into a small bowl. I like to use a rubber spatula to press the liquids from the pulp. Pour the gelatin mixture into the prepared mold or Bundt. Cover with plastic film and refrigerate for at least 8 hours. NOTE I assemble the day before I plan to serve this and chill for at least overnight.

to unmold

• Submerge the mold in a hot water bath for a couple of seconds to loosen the custard. Remove from the water bath and use the platter on which you will serve from as a 'lid' and place it over the mold. Invert the mold and platter. Allow the panna cotta 30 seconds to 1 minute to unmold. You should hear it release like a slurping vacuum. NOTE If the panna cotta does not release after 1 minute, resubmerge it in the hot water for another few seconds and repeat the inversion process.
• Once the panna cotta is unmolded, remove the mold and refrigerate to stop any melting on the surface. NOTE see my notes below regarding how to handle and clean up after any subsequent melt.
• Garnish the dessert on the platter with fresh berries and fruit. Place separate bowls of freshly whipped cream and fresh strawberry sauce alongside the panna cotta so eaters may serve themselves.