• In a large bowl add the cold milk then sprinkle on the unflavored gelatin. Do not stir. Let sit for about 10 minutes.
• Combine the heavy whipping cream and sugar in a medium saucepan on medium heat. Add in the vanilla extract or paste and bring to a simmer, stirring to dissolve the sugar. If using a bean pod discard.
• Pour simmered cream mixture over the gelatin/milk mixture and stir until all the gelatin is dissolved.
• Pour cream mixture in 2-4 serving glasses or ramekins (it just depends on the size how many you will need.) Carefully place in fridge and let set for a few hours or overnight.

Berry Compote:

• In a medium saucepan, combine the fruit and sugar. Heat until the fruit begins to release its juices. In a small bowl, mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 1 minute until thickened. Remove from the heat. Cool before adding to the panna cotta.
• When the panna cotta has set, in the fridge and ready to be served, spoon the berry compote over the serving glasses and top with a mint leaf. Serve chilled.