In to a very small bowl sprinkle gelatin over milk and let stand about 1 minute to soften.In a large saucepan bring cream, milk, and sugar just to a boil over moderately high heat, stirring. Pour in some of the hot cream from the sauce pan into the bowl of gelatin .Stir and dissolve the gelatin and pour it back into the big sauce pan.Stir in gelatin and immediately whisk until smooth and dissolved.Remove pan from heat.If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.I added vanilla extract just after taking the pan out of the heat.So that the aroma of vanilla will get locked in the cream. Divide cream mixture among four to five ramekins or panna cotta moulds and cool to room temperature. Or we can pour it in some fancy dessert glasses so that we don’ need to demould the panna cotta and so it will be faster and easier while serving.Chill ramekins, covered, at least 4 hours or overnight.