In a small bowl, sprinkle the unflavored gelatin over the 60 ml of cold water. Stir well to allow the gelatin to absorb the water and let it sit for 5-10 minutes until softened.

Meanwhile, in a medium saucepan, heat the cream and sugar over medium heat. Stir constantly until the sugar dissolves completely. Do not let the mixture boil; it only needs to get warm enough to dissolve the sugar. Once the sugar is dissolved and the mixture is hot, add the vanilla extract and stir to incorporate.

Remove the saucepan from the heat and add the softened gelatin to the warm mixture. Stir vigorously until the gelatin is completely dissolved and the mixture is smooth and homogeneous. Add the milk and mix well.

Pour the mixture into individual molds or a large mold, depending on your preference. Let the panna cotta cool to room temperature for a few minutes before refrigerating it for at least 4 hours, or preferably overnight, to set.

Once the panna cotta is fully set and firm, you can unmold it if desired or serve it directly in the molds. If you choose to unmold it, briefly dip the molds in warm water to help release them.

Place a plate over the mold and carefully flip it to release the panna cotta onto the plate. You can serve panna cotta on its own or with your choice of fresh fruit, fruit coulis, or caramel syrup as a topping.