1 handful berries, such as redcurrants or cranberries, to serve
Soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.
In a heavy-based pan, heat the lactose free double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.
Remove the lactose free cream mixture from the heat and whisk in the drained gelatine until dissolved.
Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set.
To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish.