In a small bowl, sprinkle gelatin over 3 tbsp of water and let it bloom for 5 minutes.
In a saucepan, combine heavy cream, milk, and sugar. Split the vanilla bean, scrape the seeds, and add both the seeds and pod to the cream mixture. Heat over medium heat until sugar dissolves and the mixture is hot but not boiling.
Remove from heat, discard the vanilla pod, and stir in the bloomed gelatin until fully dissolved.
Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
Make the Berry Compote:
In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and form a syrupy consistency.
Let the compote cool to room temperature.
Assemble and Serve:
Once the panna cotta is set, spoon the berry compote on top of each serving.
Garnish with fresh berries if desired, and serve chilled.
Enjoy this smooth, creamy vanilla panna cotta paired with the sweet-tart berry compote for a delightful dessert!
Enjoy your food!
