Scrape the seeds out the vanilla pod. Bring the double cream, Tagatesse, vanilla seeds and vanilla pod to the boil together. Stir until the Tagatesse has dissolved. Let simmer for a further 5 minutes.
Remove the pan from the flame. Remove the vanilla pod. Remove the gelatine leaves from the water, give them a good squeeze and add to the cream mixture. Stir until the gelatine has completely dissolved.
Divide the cream mixture evenly among the glass jars. Put on lids and let the pudding set for 3 hours in the fridge.
Spoon the raspberry coulis over the panna cotta and garnish with the forest fruits.