Combine the milk, cream, sugar and vanilla bean paste in a pan and bring to a simmer. Keep an eye and make sure it doesn't boil. Stir occasionally
Soak your gelatin sheets in cool water
When your milk/cream mix comes to a simmer, remove it from the heat.
Add your gelatin to the milk/cream mix and stir continuously until dissolved.
Pour the milk/cream mix into 4 ramekins and allow to cool to room temperature
stick in the fridge overnight
When ready take a sharp knife and put it over a naked flame to heat up the blade. Slowly go around the edge of the ramekins to break the seal between the Panna Cotta & the ramekin. Place your plate on top of the ramekin and turn it upside down. Give a small but firm shake and you should here a very satisfying sound from the ramekin as the Panna Cotta releases.
Serve with berries and a freshly made coulis