Soak the gelatine leaves in cold water for five minutes (if using powdered gelatine, calculate the volume of liquid and use the recommended quantity of powder specified on the packet).

Place the cream, milk, caster sugar and vanilla pods and seeds in a saucepan. Bring to a simmer over a medium heat and stir until the sugar is dissolved.

Squeeze off any excess moisture from the gelatine leaves, and stir them quickly into the hot cream, until dissolved.

Strain the liquid into a clean bowl, removing the vanilla pods.

Pour the mixture into six 160ml dariole moulds, lightly greased with sunflower oil. Allow them to cool, then cover with cling film and refrigerate for a minimum of four hours.

For the coulis, heat the sugar and water in a small pan.

Boil without stirring for two minutes, then pour this over the berries. Purée using a stick blender, then sieve to remove seeds. Add lemon juice to taste.

To serve, dip the outer base of each mould in boiling water for a split second, upturn onto a plate, tap and let it release.

Serve immediately, while still chilled, with summer berries and mint leaves.