Prepare 5 or 6 (dependent on size) silicone moulds/individual-size non-stick pudding bowls (without removable bases), by placing in the freezer/fridge to chill.
Soak the gelatine leaves in cold water using a flat-bottomed bowl for about 5 minutes (as per packet instructions) ensuring each leaf has enough room for the water to circulate around it.
Pour the milk into a small saucepan and heat on a medium heat until the milk is just below simmering point (do not allow to boil) and then remove the pan from the heat.
Drain the gelatine (I lift each piece out of the water using kitchen tongs/fork) and add to the hot milk. Stir to dissolve and combine completely.
Pour the cream into a larger saucepan and add the sugar and vanilla.
Bring to the boil over a low to medium heat, stirring constantly. The sugar should dissolve. Then immediately remove from the heat (do not allow to continue to boil). If using a vanilla pod, remove from the mix at this stage.
Stir the milk-gelatine mixture into the cream until fully combined.
Remove the moulds from the freezer and carefully pour the Panna Cotta mixture into them equally.
Allow to cool as quickly as possible (you can speed the cooling process by placing the moulds in a container with ice around the base of the moulds) before chilling in the fridge for 2 to 3 hours to completely set.
When set, turn the Panna Cotta portions out onto serving plates (dip base of the mould very briefly into a bowl of boiling water to loosen) and serve with fresh strawberries/raspberries and berry coulis.
Put the raspberries/strawberries/other berries, sugar and water into a small saucepan and set over a low to medium heat, crushing the berries against the side of the pan with the back of a wooden/silicone spoon to release the juices. Slowly bring to a simmer, stirring frequently.
Continue to simmer gently for 5 to 10 minutes, until the berries are soft and disintegrated. (time will vary dependent on the natural softness of fruit used) Take off the heat.
Pour and push the liquid through a sieve into a jug/bowl (the juice and pulp can then be stirred through - this is your coulis). Discard the pips and fibre. Allow the coulis to cool completely.
Chill in the fridge until ready to serve.
The density and success of this recipe will vary on accuracy of measurement of the ingredients. I recommend therefore that if possible, you use the metric measurements and that you also weigh the milk and cream (rather than use a measuring jug). * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.