Cover sheets of gelatine in a bowl of cold water, soak for 5 mins.

Pour the milk, cream, sugar into a saucepan. Add the vanilla seeds (open the pod with a sharp knife down one side and then using the back of the knife scrape the seeds out of the pod). Stir to combine and bring to a gentle simmer for a few minutes, remove from the heat.

Grease the ramekins of glasses with a little light olive oil using a paper towel. This helps the panna cotta to come out of the dish.

Squeeze the water from the gelatine, then add to the milk mixture. Stir until completely dissolved. Pour into four ramekins (or glasses) and place in the fridge to set for at least a couple of hours. You can tell if the panna cotta has set, it will wobble but it won’t break the surface of the panna cotta.

Use a thin sharp knife to carefully cut where the panna cotta meets the side of the ramekin or glass. Use a bowl of warm water and dip the ramekin/glass to loosen it. Put the serving dish or plate on the top of the glass or ramekin and turn it upside down. With luck you will have the panna cotta sitting there waiting for the spoons of strawberry compote. Sprinkle with chopped mint and serve.