In a saucepan, stir together the heavy cream and water on medium heat.
Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Pour the Panna Cotta Mix into the cream mixture, stirring until completely dissolved.
Cook for one minute, stirring constantly.
Remove from heat and pour into six individual ramekin dishes.
When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.