Vanilla Panna Cotta with Berry Sauce

Sprinkle the gelatine over the cold water2 tbsp in a small bowl and leave it to swell for 5 minutes.

Put the cream480 ml, sugar, vanilla pod1 and seeds and salt1 pinch in a saucepan over medium heat. Stir now and then until the sugar dissolves and tiny bubbles appear at the edge; don't let it boil.

Take the pan off the heat, lift out the vanilla pod and stir in the gelatine1½ tsp until it has completely dissolved.

Pour into four 120 ml ramekins or glasses.

Chill for at least 4 hours, or overnight, until set.

Blend the berries with the sugar2 tbsp until smooth. Push raspberries150 g through a sieve to remove the seeds. Keep in the fridge.

To turn out, dip each ramekin in hot water for a few seconds, run a knife around the edge and invert onto a plate. Spoon the berry sauce around.