Place the cream, sugar and Vanilla Paste in a saucepan to gently heat, stirring until the sugar has dissolved.

Soak the gelatine in cold water for 3 minutes, then gently lift it out of the water, squeezing out any excess liquid. Add to the cream and stir until completely dissolved.

Pour the mixture into 8 moulds and refrigerate for 4-6 hours.

To serve, invert onto a plate and serve immediately with summer berries, dusted lightly with icing sugar

Tips: You may need to very briefly dip the moulds into boiling water to loosen the panna cotta before inverting.

Leaf gelatine is available at speciality food stores, however, you can replace it with 1 tsp powdered gelatine dissolved in 3 tbsp water