PREPARATION

1. In a bowl of cold water, soak the gelatin sheets for about 5 minutes to soften them. If you're using agar-agar, you can skip this step.

2. In a saucepan, pour the heavy cream and add the granulated sugar. Heat over medium-low heat, stirring gently until the sugar is completely dissolved. Do not bring to a boil.

3. Add the vanilla extract to the warm cream and mix well to incorporate.

4. If you're using gelatin sheets, squeeze out excess water from them and add them to the warm cream. Stir until the gelatin is completely dissolved. If you're using agar-agar, sprinkle it into the warm cream while stirring vigorously.

5. Pour the mixture into small ramekins or dessert glasses.

6. Let it cool to room temperature, then place the ramekins in the refrigerator for at least 4 hours (or preferably overnight) to set the panna cotta.

7. Once the panna cotta is set, serve it by unmolding the ramekins or presenting them in their glasses.

8. For garnish, add a generous amount of fruit sauce (raspberries, strawberries, red fruit coulis, etc.) on top of each panna cotta.

9. You can also add fresh fruits or mint leaves for decoration if desired.

   Enjoy your creamy panna cotta with a delightful fruit sauce topping!