Grease you moulds (at least 200ml capacity) well with a flavourless oil, mopping up excess with a piece of kitchen paper.

Soak your leaf gelatine in a small bowl of cool water.

Pop the cream, milk and whole vanilla pod in a small saucepan and bring just up to the boil ("scald" the cream) then take off the heat. Squeeze the now gelled gelatine out of the bowl of cold water then whisk into the scalded cream.

Pour into a jug and pop in the fridge for about 10-15 minutes, for it to thicken up and the vanilla to impart some more flavour.

Before the cream is set, fish out the vanilla pod and slit it open, then scrape the seeds into the cream - leaving it to this point will help suspend them rather than having them sink to the bottom of the moulds. Stir in and fill your two prepared moulds, cover with cling and refrigerate at least 2 hours (over night is best).

Now make the coulis. Simply chop the berries roughly and place in a small saucepan with the icing sugar and lime zest. Cook stirring frequently over medium high heat until no solid lumps of fruit remain then take off the heat and pour in the Chambord. Use an immersion blender to purée the fruit then pass through a sieve to remove the seeds. Pour into a jug and chill until needed.

When ready to serve, fill a dish big enough to take whatever moulds you have used for the pannacottas with just boiled water from the kettle. Allow them to sit for no more than 30 seconds to allow the surface to start to melt then place a plate over the tops of the moulds, invert bravely and give them a sharp tap. If they don't release encourage them by breaking the seal with a dinner knife and they should plop out.

Transfer to whatever dish you plan to serve them in using a greased fish slice (more flavourless oil required here!) and provide the coulis in the jug for both of you to pour out as you eat, preferably with a cookie or two along the way.