Place a sieve or small colander over a mixing bowl and line it with a piece of muslin (I used a jelly bag)

Spoon the crème fraîche and fromage frais into a mixing bowl

Split the vanilla pod in half lengthways with a sharp knife, open it flat and scrape out the dark, sticky seeds. Fold the seeds through the crème fraîche/fromage frais mixture and spoon it into the muslin-lined sieve

Cover the sieve/colander and its under-bowl with cling film (Saran wrap) and leave in the fridge overnight, during which time the vanilla cream will thicken to cheesecake-like texture

Hull & slice the berries (not redcurrants if using), put them into a mixing bowl, pour over the grenadine syrup. Mix gently to cover all the fruit with the liquid, cover with cling film and refrigerate for about an hour

Upturn the sieve/colander on to a plate and allow the muslin and cream to slide out

Carefully peel away the muslin

Spoon the marinated red berries and liquid around the vanilla cream

Drizzle an extra capful or two of grenadine syrup over the top of the vanilla cream

Serve!