Place a saucepan over a low heat on the hob and add the milk, cream, vanilla seeds and caster sugar. Simmer gently until the sugar dissolves.

Meanwhile, soften 4 gelatine leaves in cold water for 5 minutes. Remove the gelatine from the water, squeeze out the excess liquid and then add them to the cream mixture in the saucepan.

Remove the saucepan from the heat and allow the gelatine to dissolve before pouring the creamy mixture into 6 Stoneware Mini Ramekins. Cover and chill for 6 hours or overnight to set.

Once set, top with your choice of flavouring.

Alternative Flavours and Toppings

Blueberry: Add 4 tablespoons of blueberries to the milk and cream mixture during step 1 in the method. Decorate with fresh blueberries and a dusting of icing sugar before serving.

Strawberry and rose: Replace the vanilla seeds with 1 teaspoon of rose water. Decorate with strawberries when ready to serve.

Lime and coconut: Replace the milk in step 1 of the method with coconut milk and the vanilla seeds with 1 teaspoon of lime or lemon zest. Decorate with coconut shavings and lime or lemon zest.

Chai: Add 1 tablespoon chai spice mix to the milk and cream before heating during step 1 of the method. Decorate with a dusting of cinnamon sugar when ready to serve.

Vanilla bean: Decorate the vanilla panna cotta with white chocolate shavings when ready to serve.