Panna Cotta

'Cooked cream' — three ingredients, one technique, and a wobble that tells you exactly when it is done. Panna cotta rewards restraint: too much gelatine and you lose the point of the whole dessert.

1. Soak the gelatine sheets in cold water until soft.
2. Warm the cream, sugar, and vanilla in a saucepan, without letting it boil.
3. Squeeze out the gelatine and stir it into the warm cream until fully dissolved.
4. Pour into individual moulds or glasses.
5. Refrigerate for at least 4 hours, until set.
6. Serve with a spoonful of fresh berries or a drizzle of caramel.