Soak the gelatine leaves in cold water for at least five minutes.

Place the cream, milk, vanilla paste and sugar into a pan and bring to a simmer. Do not boil.

Squeeze the water out of the gelatine leaves, they should now be soft.

Add them to the pan and take off the heat. Stir until the gelatine leaves have dissolved. This should be almost immediately.

Put some icy water into the sink and place the pan into it, be sure to stir every so often. This will cool the panna cotta down quickly.

Divide the mixture into ramekins or foil cups.

Chill in the fridge for at least 2 hours.

Optional serving: raspberry coulis and berries.