Collect together your equipment (see Recipe Notes below) and ingredients.

First make the panna cotta: lay the gelatine leaves in a shallow dish and cover with cold water to soften. This should only take a few minutes.

Break the white chocolate into squares and blitz in a food processor to make chocolate crumbs. Alternatively finely chop or grate the chocolate.

Halve the vanilla pod and scrape out the seeds.

Place the pod and seeds in a saucepan with the cream, milk and icing sugar.

Heat the cream mix, stirring continuously, until steaming. Do not let the mixture boil. Take off the heat.

Lift the softened, slippery gelatine out of the water, squeeze, and add to the cream mixture. Stir well to dissolve.Use a balloon whisk, if necessary

Gradually add the chocolate to the pan, stirring to dissolve.

Place a sieve over a jug large enough to contain the panna cotta. Strain the mixture and then divide it into serving dishes or glasses. Set aside to cool.

When cool, cover with cling film and refrigerate for a minimum of 4 hours to set.

Now make the Blueberry and Blackberry Coulis: place all the ingredients for the coulis in a saucepan and bring to a gentle simmer. Cook for 15 minutes.

Optional – place a sieve over a bowl and strain the sauce.

You will probably have more sauce than needed – any extra can be served with yoghurt, on pancakes, with rice pudding – your choice.

When the panna cotta has set and the coulis is cool, divide the coulis between the panna cotta, garnish with mint leaves and serve.