Place the gelatin sheets in a bowl of cold water.

In a saucepan, combine the milk, heavy cream, and sugar. Stir and bring to a boil, then immediately remove from heat.

Take the gelatin out of the water, squeeze out the excess water, and add it to the cream mixture. Stir well until fully dissolved.

Pour the mixture into small glasses or jars. If you have a blast chiller, chill at 37°F (3°C) for 30 minutes. Otherwise, let cool, then refrigerate overnight.

For the berry sauce: Set aside a few berries for decoration. Place the remaining mixed berries in a saucepan with 2 tablespoons of sugar. Bring to a boil and cook over low heat until the fruit releases all its juices.

Let the sauce cool slightly, then strain to remove the seeds. Before serving, pour the sauce over the panna cotta in the glasses and decorate with the reserved berries. Serve and enjoy your dessert!