In a small saucepan sprinkle gelatin over water and let soften for about one minute. Heat the gelatin mixture over low heat until gelatin is dissolved. Remove from heat.

In a large saucepan bring milk, cream and sugar just to a boil over moderately high heat. Stir once in a while. Remove pan from heat and whisk in gelatin mixture and vanilla extract. Divide mixture among eight 1/2-cup ramekins and cool to room temperature.

Cover with plastic film and chill 4 hours or overnight.

To unmold, just before serving, dip ramekins 1 at a time in a bowl of hot water for a few seconds. Run a thin knife around the edge of each ramekin and invert on center of a dessert plate.

Serve with fresh berries when at peak.

Other options:

Serve with Rhubarb-Strawberry Compote in spring, or with Pear-Apple Honey Compote in winter.

Cook figs, plums or any fruit you like with a sprinkle of sugar, cinnamon and lemon juice in a lightly buttered pan and you’ll have a variation on the same theme.

For a special occasion or a fancy meal, a thin slice of lemon cake or an almond tuile alongside the panna cotta makes for a sumptuous dessert.