Soak the gelatine leaf in warm water. When it's soft, squeeze the excess water out.
Put the cream, sugar and vanilla in a saucepan and heat. Stir to dissolve the sugar. When it is bubbling around the edge and just about to boil, take it off the heat and add the gelatine leaf. Stir till fully dissolved.
Pour into two ramekins and put in the fridge. They will need a minimum of two hours to set.
How to Make the Sauce
Make the sauce by putting all the berries, sugar and water into a small saucepan. Bring to the boil and reduce till the sauce is syrupy and the berries are beginning to break down.
Ready to Serve
To serve, fill a saucepan with boiling water from the kettle. Hold the ramekin in the pan for about 20 seconds. Turn the ramekin over onto a plate and the panna cotta should fall out. Spoon some sauce onto the side. If serving the sauce warm then serve immediately as it will begin to melt the panna cotta.
Nutritional information is approximate and a guideline only.