Bloom gelatine in saucepan 5 min, warm to melt. Add sugar, milk, vanilla and salt, once milk is warm, cool 10 min. Add cream, fridge 1 hr (stir), then pour into lightly oiled moulds. Fridge 6 hrs+, invert!

Bloom gelatine - Pour the 1/2 cup of milk in a small saucepan, sprinkle the gelatine across the surface then whisk in. Leave for 5 minutes - the gelatine will swell and look curdled.

Melt - Gently warm the gelatine mixture on medium low heat and stir until it melts and looks like lump-free milk again. Don't let it simmer.

Vanilla infused - Add the milk, sugar, vanilla bean paste and pinch of salt. Heat just to let the milk warm and stir gently to dissolve the sugar. Don't let the milk simmer or even get steamy or frothy, just gently warm.(Note 2) Once the sugar is dissolved, remove from the heat and leave for 10 minutes to let the vanilla flavour to infuse.

Add cream - Stir in cream. Pour into a large jug or bowl, clear glass is best (so you can check for seed sinking later).

Cool to thicken slightly - Refrigerate uncovered for 1 hour, stirring at the 30 minute and 45 minute mark, scraping along the sides (in case it starts to set). See Note 3 for why this step is important!

Check thickness - After 1 hour, the mixture should be a pouring cream consistency. Stir, leave for 15 seconds then check the underside to ensure the vanilla beans aren't settling back on the base.(SOS: If you left it too long in the fridge and it sets, you can always gently re-melt in the microwave or stove and start again. Only make it warm, gelatine melts at a very low temp.)

Oil and fill moulds - Lightly oil spray 6 moulds (about 2/3 cup / 160ml each), then lightly wipe out excess. Divide mixture between moulds (if you spy lumps, strain).

Refrigerate at least 6 hours, preferably overnight. (If not un-moulding, 4 hours is enough).

Run knife around rim - Remove the Panna Cotta from the fridge. Run the tip of a small knife around the edge of the surface.

Remove - Invert mould onto a plate. Grip the plate and mould with both hands and give it an assertive shake to loosen the Panna Cotta (it might take a few goes). You'll hear and feel it "plop" out! (Note 4 for troubleshooting).

Serving - It's so silky and creamy, it's delicious plain though nice to pop a few berries for colour on top. To decorate as pictured, spoon raspberry coulis onto the top and coax some drips down the sides (if you want). Sprinkle with pistachios, top with a raspberry, tuck in a mint sprig. Serve! (Also see in post for more decorating ideas).

Put ingredients in a small saucepan over medium heat. Once the raspberry juices start simmering, simmer for 5 minutes, mashing the raspberries as you go. Blitz with a stick blender tilt saucepan to submerge the head, else transfer into a jug), strain through a fine sieve to remove seeds. Cool completely before using, it thickens as it cools. To loosen if needed, add water 1 teaspoon at a time and mix thoroughly.