Place the cream and milk in a saucepan with ½ teaspoon of vanilla paste. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
Bring a small saucepan of water to boil and remove from heat. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine.. Sit the bowl of gelatine in the saucepan of water and stir until dissolved. Then stir into the cream mixture.
Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for a minimum of 4 hours.
To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries and/or berry coulis.