Choose the forms you want your panna cotta to set in. I used champagne glasses this time, but you can use tea-cups, or any other bowl- or glass-shape you like. If you would like to un-mold the panna cotta onto a plate for serving, rinse the forms in cold water and add the finished mixture while they are still wet.

Put the gelatin sheets in a bowl of cold water.

Put all the other ingredients into a pot and heat until just simmering. Do NOT let it boil!

Take the pot off the heat and leave it to cool for at least 5 minutes. Squeeze the excess water from the gelatin and stir it into the mixture. For those of you who have never dabbled in gelatin before, it becomes a sticky, gooey thing after soaking it. Don't panic! Just throw it in the milk and it will dissolve when you stir it in. Oh, and an added note: I tried a couple of times to use gelatin in powdered form and it doesn't work for this recipe.....

Pour the mixture into the glasses/cups and put in the fridge to set for at least 4-5 hours. It is better to make this dessert the day before you need it! If you would like to keep the panna cotta in its mold , like I did here, use a wooden spoon to help you pour the liquid in so that it doesn't splash. See the photo above on how to do it.

For the sauce I made a raspberry sauce, but you can just about make any kind of sweet sauce that you like: any juicy fruit, or a caramel sauce are very good.

300g fresh (or frozen) raspberries

50g (1/4 cup) of white granulated sugar

2 Tbsp of water

Put all ingredients in a small pot. Heat until the mixture starts to simmer then remove it from the heat. Blend the sauce and then strain it to remove the seeds. Cool the sauce and then put it in the fridge until you are ready to serve the panna cotta. Add the sauce at the last minute.