Vanilla Panna Cotta with Berry Compote

Bloom gelatin sheets in cold water for 5 minutes until softened

Heat cream, milk, vanilla bean and seeds with 100g sugar in a saucepan over medium heat until steaming, do not boil

Remove from heat and let steep for 2 minutes, then strain through fine mesh

Squeeze excess water from gelatin and whisk into warm cream mixture until completely dissolved

Pour mixture through fine strainer and divide evenly into serving glasses

Refrigerate panna cotta for at least 4 hours or until set

Combine fresh berries, 50g sugar and lemon juice in saucepan over medium heat

Simmer compote for 8-10 minutes, stirring occasionally, until berries soften and sauce thickens

Cool compote to room temperature, then spoon over set panna cotta before serving