Panna cotta with raspberry coulis

Put the gelatin leaves in a bowl of cold tap water until soft, a few minutes.

Pour the cream into a small pot over gentle medium-low heat, stirring; add the sugar before it gets hot and stir until it melts. Add 1 teaspoon vanilla.

Turn off the heat as soon as the first bubbles appear at the edges; do not let it boil.

Drain the softened gelatin and stir it into the hot cream until melted; the mixture is runny.

Pour into glasses or ramekins and refrigerate at least 3 hours, best overnight; keeps 3 to 4 days.

For the coulis, put the raspberries in a small pot, zest the lemon over them and add the lemon juice (or 1 to 2 tablespoons water) and 50 g sugar.

Cook over medium heat, breaking up the raspberries, until the fruit completely melts.

Push through a sifter into a bowl with a spatula, leaving the seeds behind; mix the thick and thin sauce together.

Transfer to a pouring mug and chill until the panna cotta is ready.

For the glass, pour coulis over the set panna cotta and decorate with mint and blueberries.

For the ramekin, dip it in a deep tray of boiling water from the kettle for no more than 5 seconds, put a plate on top and turn it over. Top with coulis, mint, raspberries and blueberries.