Vanilla Panna Cotta with Warm Berries

1. Soak the gelatin leaves in a bowl of cold water for at least 4-5 minutes.
2. Place the cream, milk, sugar and vanilla bean seeds in a pan with a heavy base. Slowly bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved. Remove from the heat then take the gelatin leaves one by one, squeeze out the excess water and stir them into the cream mixture until dissolved. Set aside.
3. Rinse three 150 ml pudding molds with cold water but do not dry. Divide the panna cotta mixture between them. Cool and then chill in the refrigerator for at least 2-3 hours until set.
4. Place a saucepan over a medium heat. Add your berries to the pan and coat evenly with the sugar, bringing them to the boil.
5. Stir until all the sugar dissolves and bubbles start to appear on the sides of the pan. Add your water.
6. Cook for another minute or two and then remove from the heat.
7. To serve, dip the molds one at a time into hot water for 10 seconds, then turn out the panna cotta onto plates. Spoon the compote around the panna cotta.