Step 1: Prepare the Gelatin

• Soak the gelatin leaves in a bowl of cold water for 5–10 minutes until soft.
• If using powdered gelatin, dissolve it in 2 tablespoons of cold water and let it bloom for 5 minutes.

Step 2: Heat the Cream

• In a saucepan, combine the double cream, caster sugar, and vanilla pod (or extract).
• Gently heat over medium-low heat, stirring until the sugar is dissolved. Do not let it boil.

Step 3: Add the Gelatin

• Remove the vanilla pod from the cream mixture.
• Squeeze out excess water from the softened gelatin leaves and stir them into the warm cream until fully dissolved. If using powdered gelatin, add it directly and stir until dissolved.

Step 4: Strain and Pour

• Strain the mixture through a fine sieve to remove any lumps or undissolved bits.
• Divide the mixture evenly among ramekins or small bowls.

Step 5: Chill the Panna Cotta

• Cover the ramekins with cling film and refrigerate for at least 4 hours or until set.

Step 6: Serve

• To serve, gently loosen the panna cotta from the ramekin edges with a knife, if needed, and invert onto a plate.
• Garnish with your choice of toppings like fresh berries, fruit coulis, or chocolate shavings.