Vanilla Panna Cotta

• 4 sheets gelatine (about 7g)
• 500ml double cream
• 150ml whole milk
• 60g caster sugar
• 1 vanilla pod, split, or 1 tsp vanilla bean paste
• A little neutral oil, for the moulds

• 250g mixed berries
• 2 tbsp caster sugar
• A squeeze of lemon juice

Soak the sheets in a bowl of cold water until floppy.

Heat the cream, milk, sugar and vanilla until steaming and the sugar has dissolved. Don't let it boil.

Off the heat, squeeze out the gelatine and whisk it in until dissolved. Remove the vanilla pod.

Cool, stirring now and then, so the vanilla seeds stay suspended instead of sinking.

Pour into 6 lightly oiled moulds or glasses and chill until set with a gentle wobble.

Simmer the berries with the sugar and lemon until just collapsing, then cool.

Dip each mould in hot water for 5 seconds and turn out onto a plate. Spoon the compote around.