Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps. In a bowl, stir the gelatin into the creme anglaise and continue stirring until it completely dissolves. Combine the heavy cream with the vanilla and sugar and beat to soft peaks; refrigerate until needed. Stir the creme anglaise into the strawberry puree. If the mixture feels cool to the touch, work quickly so the gelatin doesn't set before you add the cream. (If the mixture starts to set, place the bowl over a saucepan of simmering water and stir the mixture to warm it and melt the gelatin.) If the mixture is too warm, it will melt the whipped cream, so stir it with a whisk until it feels neither hot nor cold.