Put the gelatine sheets in cold water for 10 minutes.
Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
Add the orchid extract and mix.
Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
Wet 4x100 ml (3.5 oz.) moulds with water (this will help to release the panna cotta when you are ready to serve it). Pour the mixture into the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
When you want to serve, unmould the panna cotta and serve immediately.