For small quantities, it’s best to use a precision scale.

Soak the gelatin in a large bowl of very cold water for 10 minutes.

In a saucepan, combine the sugar, heavy cream, and vanilla, then heat gently while stirring. Once it’s hot and close to boiling, add the milk.

Remove from the heat as soon as it reaches a boil (when it starts to rise). Add the well-drained gelatin and stir until fully dissolved. Strain the mixture (optional) into a measuring jug, this will make filling the glasses easier.

Place small glasses at an angle inside the cavities of a muffin tin. Fill them right up to the tilted edge.

Let cool slightly before refrigerating to set. Chill for at least 4 hours. Ideally, prepare it in the morning for the evening, or the day before serving.

You can speed up the process by placing the panna cotta in the freezer, but keep a close eye on it to avoid freezing it.

Once set, prepare the toppings of your choice.

Soak the gelatin in a large bowl of very cold water for 10 minutes.

Blend the strawberries and pour them into a saucepan. Add the sugar, stir, and heat gently until the sugar is fully dissolved.

To keep a bright red color in your strawberry coulis, you can heat only half of it with the sugar, then mix it with the remaining uncooked coulis.

Remove from the heat and add the drained gelatin. Stir well, then strain through a fine-mesh sieve. Let cool slightly before pouring over the panna cotta.

Rehydrate gelatin in a large volume of very cold water for 10 min.

Blend the strawberries and pour them into a saucepan. Add the sugar, mix, and heat to dissolve the sugar.

To keep the color of the strawberry coulis, you can heat only half the coulis with the sugar and then add it to the remaining coulis.

Remove from the heat and add the gelatine. Mix well and strain through a chinois. Let it cool slightly before pouring over the panna cotta.

Cover the panna cotta with a dollop of salted butter caramel and add a few toasted, crushed hazelnuts.

Fill the glasses halfway with the panna cotta mixture and let them set slightly in the freezer. Keep the remaining cream at room temperature.

Drizzle strawberry coulis over the set cream and add a few blueberries. Allow this layer to set, then pour in the remaining panna cotta. Place the glasses in the refrigerator until fully set.

Gently confit a few blueberries with a little sugar over very low heat. Let them cool slightly, then spoon over the top of the glasses.