For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among 8 - 10 ramekins and leave to cool. Place into the fridge for at least 1 hour, until set.
To serve, turn each panna cotta out(by heating the sides of the ramekins slightly) onto a serving plate or leave in ramekins(if they are attractive) with berry compote and fresh mint.
Reprinted with permission of Bits of Carey. To see more recipes, click here.