In a small saucepan over medium low heat whisk together the strawberry jam and balsamic vinegar for 3-5 minutes until combined. Let cool completely and chill at least 30 minutes (this can be done up to a week in advance).
In a medium saucepan, combine the cream, sugar, vanilla bean powder. Bring the mixture just to a simmer over moderate heat. Remove from the heat, and let steep for 15 minutes.
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved.
Divide the chilled strawberry/balsamic mixture between eight 4-ounce ramekins.
Pour the panna cotta mixture over the gelee and let cool to room temperature. Cover with plastic wrap and refrigerate until the pannacotta is set at least 3 hours. Add a pinch of aromatic Sicilian Salt on top to finish.