In a small bowl, cover the gelatin with cold water and leave to stand for 5 minutes, until completely soft. Meanwhile, in a small pan, gently heat the milk, 50g sugar and vanilla bean paste. Bring to a simmer and stir for 5 minutes until the sugar has dissolved. Remove from the heat.
Take the gelatin out of the water and squeeze out any excess liquid. Add to the milk and stir until the gelatin is completely dissolved.
Put the yogurt into a medium bowl, then whisk in the warm milk. Pour the panna cotta mixture into 4 lightly oiled ramekins and put in the fridge for at least 3 hours until set.
Combine the cinnamon and 1 tbsp sugar with a little black pepper and sprinkle over the strawberries. Toss, then leave to sit for 10 minutes before serving with the panna cotta.