Place the sheets of gelatine in bowl of cold water.

Split the vanilla pod open and remove the seeds usiing the point of a knife.

Place the cream, sugar and vanilla seeds in a saucepan. Heat the mixture, stirring continuously. Take off the hob and leave to infuse for 5 minutes.

Dry the gelatine sheets and add them to the contents of the saucepan, stirring all the time.

Pour into verrines and leave to set in the refrigirator. 

Just before serving, pour the coulis over the panna cotta and sprinkle with the crumbled Gavottes.

Suggestion: try making a blood-orange panna cotta, accompanied by a chocolate sauce.