Put the gelatin sheets in a small bowl of cold water and let them bloom for 5 to 10 minutes until soft and floppy.

Split the vanilla bean lengthwise and scrape out the seeds. Add the pod and seeds to a 2-quart / 1.9 L saucepan with the cream, milk, sugar and salt.

Set the saucepan over medium heat and warm the mixture, stirring occasionally, until the sugar dissolves and the surface just starts to steam, about 80 C / 176 F. Do not let it boil, boiling can make the finished panna cotta grainy.

Remove the pan from the heat and lift out the vanilla pod. Squeeze the excess water from the gelatin sheets and whisk them into the warm cream until fully dissolved.

Pour the mixture through a fine-mesh sieve into a jug to catch any undissolved gelatin bits, then stir once to redistribute the vanilla seeds.

Divide the mixture evenly among six 100 ml ramekins or glass jars.

Let the ramekins cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours, ideally overnight, until fully set. The surface should hold a slight wobble but not move like liquid when nudged.

To unmold, dip each ramekin in warm water for 5 to 10 seconds, run a thin knife around the edge, and invert onto a plate.

Top with fresh berries or a spoon of berry coulis and a mint leaf just before serving.