Pour the milk in a small bowl bowl stir in the gelatin . let it set for 5- 10 minutes to let it bloom

Add the heavy cream and sugar to a small sauce pan bring to hot but not boiling and cook until the sugar is dissolved. Stirring contentiously (2 -3 minutes)

Stir the milk and bloomed gelation mixture to the heavy cream and sugar mixture cook an additional 1-2 minutes. Remove from the heat and stir in the vanilla.

Pour the mixture into 6 4 oz. ramekins.

Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.

To serve, enjoy them directly in the ramekins or unmold by running a thin knife around the edge and dipping the bottom briefly in warm water. Invert onto a serving plate. Top with fresh berries, fruit compote, or a drizzle of honey, if desired.