Panna cotta
1. Slice the vanilla pod in half lengthways and scrape out the seeds — vanilla essence works as a substitute.
2. Put the vanilla seeds, cream, milk, sugar and agar agar in a pan and warm over medium heat until hot. Simmer for 5 minutes — don’t let it boil.
3. Remove from the heat, leave to cool for 5 minutes, then divide between 4 ramekins, leaving room for the coulis. Cool for a further 5 minutes, then chill for at least a few hours.
Raspberry and blueberry coulis
1. Put the blueberries, sugar, cinnamon stick and water in a pan with a lid and cook over medium heat until the sugar dissolves.
2. Reduce the heat, cover and simmer for 3–4 minutes, then uncover, turn back up to medium and cook a further 4–5 minutes until it looks saucy and the berries have collapsed slightly.
3. Remove from the heat, discard the cinnamon stick, stir in the raspberries, then transfer to a dish and chill alongside the panna cottas.
To serve: spoon the coulis over the panna cottas.