To a saucepan add the milk, thickened cream, sugar, and vanilla paste (or extract).

Turn the saucepan up to a medium heat, bring the cream mixture to a simmer. Do this until the sugar has dissolved.

Remove the saucepan from the heat. Stir in the gelatin, and mix until dissolved. If it is not fully dissolving, add the saucepan back to a low heat and continue stirring until dissolved.

Pour the panna cotta mixture into 4 individual ramekins, leave to cool before place in the fridge.

Place in the fridge for 2-4 hours until set.

Top with raspberry compote and enjoy!