Put the cream, milk and vanilla essence in a pan, bring to the boil and simmer gently for 5-8 minutes, stirring occasionally. Remove the pan from the heat, add the Hermesetas Granulated then whisk the mascarpone into hot cream mixture. Put the marsala or sherry in a small bowl and sprinkle over the gelatine. Leave it to swell for 5 minutes, then stir into the warm cream and ensure it has completely dissolved. Divide the cream mixture between two ramekin dishes and chill for 3 hours or overnight until set [it will keep for 3-4 days in the fridge]. Serve topped with fresh fruit, berries and a mint sprig, sprinkled with a little extra Hermesetas Granulated or serve with a jug of fruit couli.