Panna Cotta with Raspberry Coulis

Step 1: Pour the 1/2 cup of milk into a small saucepan. Sprinkle the gelatine over the surface, whisk it in, and leave for 5 minutes, until it swells and looks curdled.

Step 2: Gently warm the gelatine mixture over medium-low heat, stirring until it melts and looks like smooth, lump-free milk again. Do not let it simmer.

Step 3: Add the remaining milk, sugar, vanilla bean paste, and a pinch of salt. Warm gently, stirring to dissolve the sugar; do not let the milk simmer or become steamy or frothy. Once the sugar has dissolved, remove the pan from the heat and leave the mixture for 10 minutes to infuse the vanilla.

Tip: If using a whole vanilla bean, split it and scrape out the seeds. Rub the seeds into the sugar, add the used pod to the milk, and steep for 30 minutes instead of 10. Remove the pod before continuing.

Step 4: Stir in the cream. Pour the mixture into a large jug or bowl; a clear glass container makes it easier to check whether the vanilla seeds are sinking.

Tip: If using a whole vanilla bean, refrigerate the mixture for 45 minutes rather than 1 hour.

Step 5: Refrigerate uncovered for 1 hour. Stir at the 30-minute and 45-minute marks, scraping along the sides in case the mixture starts to set.

Tip: This helps keep the vanilla seeds suspended and the milk and cream combined.

Step 6: After 1 hour, check that the mixture has the consistency of pouring cream. Stir, leave it for 15 seconds, then check underneath to make sure the vanilla seeds are not settling at the bottom. If it has set, gently warm it again in the microwave or on the stove until just warm, then start again.

Step 7: Lightly spray six moulds, about 2/3 cup or 160 ml each, with oil and wipe away the excess. Stir the mixture, divide it between the moulds, and strain it first if you see any lumps.

Step 8: Refrigerate for at least 6 hours, preferably overnight. If serving in glasses without unmoulding, 4 hours is enough.

Step 9: Take the panna cotta from the fridge. Run the tip of a small knife around the edge of each panna cotta.

Step 10: Invert a mould onto a plate. Hold the plate and mould together with both hands and shake firmly to loosen the panna cotta; it may take a few tries.

Tip: If it does not release, briefly dip the mould in warm water for 2 to 3 seconds, then wipe and invert. With thin-walled metal moulds, dip and remove immediately.

Step 11: Serve plain or add a few berries. For the pictured topping, spoon raspberry coulis over the panna cotta and let a little run down the sides. Sprinkle with pistachios, add a raspberry, and tuck in a mint sprig.

Step 12: Put the raspberries and sugar in a small saucepan over medium heat. When the raspberry juices begin to simmer, cook for 5 minutes, mashing the berries as they cook. Blitz with a stick blender, tilting the saucepan to submerge the blender head, or transfer the mixture to a jug before blending. Strain through a fine sieve to remove the seeds. Cool completely; the coulis thickens as it cools. If needed, loosen it with water, adding 1 teaspoon at a time and mixing thoroughly.