1. Place the water in a small bowl. Sprinkle the gelatine on top to soften for 5 minutes. 
2. In a medium saucepan over medium heat, warm the crème fraîche, cream, buttermilk and raw sugar, stirring until the sugar dissolves. Remove from the heat just before the mixture reaches a simmer.
3. Immediately stir in the softened gelatine and vanilla bean paste or essence, whisking until the gelatin dissolves. Strain the crème fraîche mixture through a fine sieve into a large measuring jug.
4. Pour into eight, ¾ cup jars, ramekins, bowls or glasses. Cover and chill until firm, about 3-4 hours.
5. About 10 minutes before serving, combine the fruit and herbs in a bowl and add sugar to taste. Top each panna cotta with a spoonful of the fruit mixture. Serve extra fruit on the side, if desired. 

See more of Jan's Newcastle recipes

• Kingfish carpaccio
• Curried egg and bacon breakfast sandwich 
• Fish with lemon butter and caper sauce