You will need 6 x 150 ml moulds (5 fl oz)
Put the milk, cream, vanilla and sugar into a medium pot and heat on low
Meanwhile put the leaf gelatine into some cold water and soak till softened. Drain and set aside. To dissolve gelatine powder, put into a small dish and add an equal amount of water, let stand. ( for subsitutions of gelatine leaves to powder see below)
Once the milk and cream is heated and the sugar dissolved (no need to boil) add the gelatine sheets and stir till dissolved. ( If using powdered gelatine after blooming with water add it to the hot milk and stir till dissolved ( no boiling))
Strain the mixture into a jug and then into the moulds. Chill for 4 hours but for best results overnight.
To turn out run a knife gently around the edge of the dish. Turn the dish upside down on your palm and shake till it loosens. Then turn back up the right way and put the dish under the pannacotta and shake it out.