Panna Cotta with Mixed Berries

300 ml (10-1/2 fl oz) milk
300 ml (10-1/2 fl oz) pouring cream
120 g (4-1/2 oz) caster (superfine) sugar
1 vanilla bean, split lenthways
4 small gelatine leaves
2 tablespoons soft brown sugar
200 g (7 oz) mixed berries (fresh, or frozen and thawed)

Place the milk, cream and caster sugar in a heavy-based saucepan, scrape in the vanilla seeds and stir over low heat until the sugar has dissolved, then simmer for 5 minutes.

Soak the gelatine in cold water until soft, then drain and squeeze out the excess water.

Remove the cream mixture from the heat and stir in the gelatine until it has dissolved, then divide the mixture among the glasses. Place the verrines in the refrigerator for 2 hours.

Meanwhile, dissolve the brown sugar with a little water in a saucepan over low heat, then add the berries. Simmer gently for 1-2 minutes. Remove from the heat and allow to cool.

Spoon the berries over each verrine just before serving.