Take the gelatin and add it to 2 tablespoons of water. Keep it aside.
Heat the heavy cream and add the sugar into it while heating. Whisk all the time. You can replace castor sugar with regular sugar as well. Castor sugar is less sweet than the regular one. So watch out for the measurement.
Heat this till this it is warm enough but not boiling.
Ensure the sugar is dissolved and close the flame.
Add the vanilla essence and whisk it. If you have a vanilla pod then remove the beans, swipe the vanilla into the cream
Add the gelatin into this and whisk it till it dissolves
Pour it into small cups and refrigerate for 3-4 hours.
To serve these in small pudding cups, take the refrigerated cups, use your index finger or spoon to break the sides of the pudding from the part touching the cup. This is so that it is easy to remove it from the cup
Put the cup over lukewarm water for 2 minutes. This sides of the pudding will start to detach
Invert the cup into a pudding cup, knock the top portion of the cup till the pudding falls into the pudding cup.
Serve with strawberry or blueberry sauce or chocolate sauce or caramelized nuts.