12 - 14 150 ml ramekins (I use disposable cups)
Spray the ramekins or plastic cups with cooking spray.
Put the sheets of gelatin in a bowl with water at room temperature, for 5 minutes.
Set the saucepan over low heat and warm the cream, stirring or whisking frequently.
Take the gelatin sheets out of the water and squeeze the excess water out of them. Add to the cream in the saucepan.
Let the gelatin dissolve quickly while stirring or whisking. Let the cream warm. Never let it boil!
Stir the sugar into the cream and continue warming until it has dissolved as well. It shouldn't take more than 5-6 minutes total to dissolve both the gelatin and sugar. Never let it boil!
Scrape the pulp out of the vanilla pod and add to the saucepan. Never let it boil!
Whisk the mixture and pour it in a jar.
Fill all ramekins or cups and cover each of them with kitchen foil that touches the mixture in the mold.
Let them set in the fridge preferably overnight, but at least 5 hours.
Unmold ramekins: Fill a large bowl partway with warm to hot water. Run a thin knife carefully around the sides of a ramekin. to release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 2-3 seconds. Turn the ramekin upside down on a dessert plate shake gently to help the panna cotta onto the plate.
Unmold disposable cups: Turn the cup upside down on a dessert plate and prick with a sharp knife a small hole in the bottom of the cup. Shake and squeeze gently to help the panna cotta onto the plate. (inspect the panna cotta for plastic from cutting the plastic cup)
Serve with fresh fruit or raspberry sauce. The one on the photo is served with mango coulis, fresh mango cubes, pomegranate and a coconut drop and dried flowers.