Vanilla Panna Cotta

Soak the gelatine leaves in cold water for 5 minutes until soft.

Put the cream and sugar in a pan. Split the vanilla pod, scrape in the seeds and add the pod. Heat gently until steaming but not boiling, stirring to dissolve the sugar.

Remove from the heat and discard the vanilla pod. Squeeze the water from the gelatine and stir it into the hot cream until fully dissolved.

Pour into four moulds or glasses and cool, then chill for at least 4 hours until set.

Meanwhile, crush the raspberries with a little sugar to make a quick coulis.

To serve, briefly dip each mould in hot water and turn out onto a plate (or serve in the glass), then spoon over the raspberry coulis.