Panna Cotta with Strawberries

Before adding, scrape the vanilla pod briefly with the back of a knife and simmer both the seeds and the pod with the cream.

Stir regularly while simmering so nothing sticks and the agar-agar sets evenly.

Do not let it cool completely so the mixture still pours easily into the moulds.

Rinse the moulds briefly with cold water before filling — this helps the panna cotta unmould more easily later.

Best to cool for 3–4 hours (or overnight) so it can be unmoulded cleanly.

For an extra-smooth coulis, pass the purée through a sieve.

Instead of strawberries, other berries (e.g. frozen raspberries or a berry mix) also work, as do caramel or chocolate sauce.