Put the gelatin in a small bowl with two tablespoons of the milk.

Add the remaining milk and the cream to a sauce pot and warm over medium heat until it starts to bubble. Don't let the mixture come to a boil. 

Add the sugar to the saucepan and stir until the sugar dissolves.

Remove the cream mixture from the heat, add the gelatin, and whisk until it’s dissolved.

Pour the cream mixture into a large serving bowl or small individual-size serving bowls or ramekins, and chill for at least 3 hours. 

Serve the panna cotta as is, or top it with fresh fruit or blueberry or raspberry fruit coulis. 

Panna cotta with fresh fruit

Panna cotta in 2-ounce verrines with raspberry coulis and raspberries. 

For a quick alternative to fruit coulis, try a light drizzle of French syrup, like raspberry or caramel. A tiny touch — just 1/16 to 1/8 teaspoon  — is all you need.  

Panna cotta in 2-ounce verrines with caramel syrup to bring to a party

Panna cotta with blueberry coulis in 4-ounce verrines

Notes:

Keep an eye on your pot — cream and milk can easily overboil, creating a mess that's tough to clean.

A kitchen scale that measures in pounds and grams is a small investment that will come in handy.  Here is the one I use. 

Sometimes, I use 7 grams of gelatin instead of 8 grams, for a creamier version. Test the different amounts of sugar and gelatin and discover what you like best.

It is easier to measure the quantity you need when you buy powdered gelatin in a box instead of individual packets.