Add the sheets of gelatine to a bowl of cold water and soak for few minutes.
Pour the milk and cream into a saucepan with the sugar and vanilla extract.
Stir to combine and bring to a simmer, then remove from the heat.
Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved.
Tip into four ramekins and place in the fridge to set for at least a couple of hours.
To serve, turn each ramekin upside-down onto a serving plate. If the pannacotta won’t drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of raspberry coulis.
Place the raspberries in a jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
Combine sugar, berries and the teaspoon of water in a saucepan. Bring to boil over medium heat.
Reduce heat to medium-low. Cook until sugar dissolved, about 5 minutes.