Panna Cotta Vanilla With Raspberry Coulis

Heat the cream, 200ml milk, and vanilla pod in a heavy-based saucepan over a low heat, until steaming. Whisk the gelatine and reserved milk in a small bowl, then leave it to rest for about 5 minutes.

Remove from the heat, take out the vanilla pod, and scrape the seeds into the pan. Place the sugar in a heatproof bowl and pour the cream mixture over the top, whisking until the sugar dissolves. Whisk in the gelatine mixture.

Return the mixture to the pan and heat gently, stirring, for 2-3 minutes to ensure that the gelatine has dissolved. Do not boil or the gelatine will not set. Remove from the heat.

Lightly grease the moulds and pour in the hot cream mixture evenly. Leave them to cool to room temperature. Cover with cling film and chill for 4-6 hours, until set.

For the coulis, cook the raspberries, sugar, and 3 tablespoons of water in a pan over a low heat for 2-3 minutes, until the fruit has broken down. Remove from the heat and purée the mixture with a hand-held blender. Push through a sieve and chill until cold.

Carefully dip each mould in a bowl of hot water, run a knife around the edge, and invert onto a plate. Pour the coulis over to serve. You can store the panna cottas and coulis separately, covered in the fridge, for up to 2 days.

Place 50ml whole milk in a bowl, whisk in 7g powdered gelatine, and leave to rest for 5 minutes. Meanwhile, place 200ml whole milk, 375ml whipping cream, and 3 good-quality green teabags in a heavy-based saucepan over a low heat. Heat for 5 minutes, until steaming, but not boiling.

Remove the pan from the heat and take out the teabags, squeezing them to extract extra flavour, if desired. Place 100g caster sugar in a heatproof bowl. Pour in the hot milk mixture and whisk well until the sugar dissolves. Then whisk in the gelatine mixture until combined.

Return the mixture to the pan and heat gently, stirring, for 3-4 minutes to ensure that the gelatine has dissolved. Do not boil or the gelatine will not set. Remove from the heat. Use 1 tbs sunflower oil to lightly grease four 150ml ramekins, and pour in the hot mixture evenly.

Leave them to cool to room temperature. Chill for 4-6 hours, or until set. Carefully dip the ramekins in a bowl of hot water, run a knife around the edges, and invert onto individual serving plates. Sprinkle with matcha powder and serve immediately. You can store the panna cottas, covered in the fridge, for up to 2 days.

Place 50ml whole milk in a bowl, whisk in 7g powdered gelatine, and leave to rest for 5 minutes. Meanwhile, place 200ml whole milk, 375ml whipping cream, and 1 tbs dried culinary lavender flowers in a heavy-based saucepan over a low heat. Heat for 5 minutes, until steaming, but not boiling.

Place 100g caster sugar in a heatproof bowl. Strain the hot milk mixture into the bowl and whisk well until the sugar dissolves. Then whisk in the gelatine mixture until combined. Return the mixture to the pan and heat until the gelatine has dissolved.

Remove from the heat. Use 1 tbs sunflower oil to lightly grease four 150ml ramekins, and pour in the hot mixture evenly. Cool to room temperature, then chill for 4-6 hours, until set.

Carefully turn out the panna cottas onto individual serving plates. Serve immediately with sablés, if desired. You can store the panna cottas, covered in the fridge, for up to 2 days.

Whisk 50ml whole milk and 7g powdered gelatine in a bowl and leave to rest for 5 minutes. Meanwhile, place 200ml whole milk, 375ml whipping cream, 1 1/2 tbs orange flower water, and 1 tsp finely grated orange zest in a heavy-based saucepan over a low heat. Heat for 5 minutes, until steaming, but not boiling.

Place 100g caster sugar in a heatproof bowl. Strain the hot milk mixture into the bowl and whisk well until the sugar dissolves. Then whisk in the gelatine mixture until combined. Return the mixture to the pan and heat until the gelatine has dissolved.

Remove from the heat. Use 1 tbs sunflower oil to lightly grease four 150ml ramekins, and pour in the hot mixture evenly. Cool to room temperature, then chill for 4-6 hours, until set.

Carefully turn out the panna cottas onto individual serving plates. Serve sprinkled with the seeds from 1 pomegranate. You can store the panna cottas, covered in the fridge, for up to 2 days.

Whisk 4 tbs orange juice and 7g powdered gelatine in a bowl and leave to rest for 5 minutes. Place 375ml whipping cream and finely grated zest of 1 orange in a heavy-based saucepan over a low heat. Heat for 5 minutes, until steaming, but not boiling.

Place 100g caster sugar in a heatproof bowl. Strain the cream milk mixture into the bowl and whisk until the sugar dissolves. Whisk in the gelatine mixture until combined. Return the mixture to the pan and heat until the gelatine has dissolved.

Remove from the heat and stir in 250g full-fat Greek yoghurt. Use 1 tbs sunflower oil to lightly grease four 150ml ramekins, and pour in the hot mixture evenly. Cool completely, then chill for 3-4 hours, until set.

Carefully turn out the panna cottas onto individual serving plates. Serve with a drizzle of runny honey and chopped unsalted and skinned pistachios sprinkled over the top. You can store the panna cottas, covered in the fridge, for up to 2 days.