Panna Cotta with Berry Compote

Panna Cotta: 600 ml double cream, 200 ml whole milk, 80 g caster sugar, 1 vanilla pod, 2.5 leaves platinum gelatine
Berry Compote: 250 g mixed berries (raspberries, blackberries, blueberries), 50 g caster sugar, zest and juice of ½ lemon

1. Soak gelatine leaves in cold water for 5 minutes until soft.
2. Heat cream, milk, sugar, and vanilla, stirring, until sugar dissolves. Do not boil. Remove from heat.
3. Squeeze excess water from gelatine; stir into hot cream until completely dissolved. Strain through a fine sieve into a jug.
4. Divide among 6 lightly oiled 150 ml ramekins. Cool; refrigerate at least 4 hours or overnight.
5. For compote: combine berries, sugar, lemon zest and juice. Cook over medium heat 5-8 minutes until berries break down but retain some texture. Cool.
6. To serve: briefly dip each mould in hot water and invert onto plates. Spoon berry compote alongside.