Put Gelatines in a cold water to soften for about 3-5 minutes. Meanwhile, put cream, milk, sugar and vanilla extract into a pan. Heat the cream mixture gently in a medium high and stir until it shimmers but not boiling. Remove the gelatines from the water and squeeze the water out. Then add the gelatines one at a time into the cream mixture. Stir until dissolved. Leave to stand for about 20-30 minutes to cool down.

After the cream mixture is cooling down, strain the mixture into the serving glasses. Then let it chilled for about 3-4 hours.

Take half amount of strawberries and raspberries and put them into a blender and mashed them well. Put the mashed berries and caster sugar into a saucepan. Place over a medium heat and cook for 4-5 minutes or until the juice thicken. Set aside to cool down.

Once the mixed berries is completely cooled. Set the mixed berries on top of the Pannacotta and add fresh strawberry and fresh raspberry for the decoration.