Panna Cotta alla Vaniglia

Soak the gelatin sheets in cold water for 5 min until soft and pliable.

Split the vanilla pod lengthways and scrape out the seeds. Place the pod and seeds in a saucepan with the cream, milk, and sugar.

Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the cream is steaming but not boiling. Remove from heat.

Squeeze out the excess water from the gelatin sheets. Add them to the warm cream. Stir until completely dissolved.

Remove and discard the vanilla pod. Pour the mixture through a fine sieve into a jug.

Divide into 4 lightly oiled ramekins or cups (150 ml each). Cool to room temperature, then refrigerate for at least 4 hours or overnight.

To unmould, run a fingertip around the edge, place a plate on top, and invert with a sharp flick. Serve with berry coulis or fresh fruit.