In a small bowl, sprinkle the Gelatin Powder (2 teaspoon) over Water (3 tablespoon). Let sit for 10 minutes, until the gelatin softens.
Pour the Heavy Cream (2 cup), Crème Fraîche (2 cup), Granulated Sugar (1 cup) and softened gelatin into a medium saucepan over a medium-low heat.
Heat just until the gelatin is melted, do not let the mixture come to a boil.
Pour the cream mixture into a pitcher and divide among six 6-ounce vessels, filling each about 1 inch from the top. Chill at least 3 hours, until set.
While the panna cotta is chilling, pour the Fresh Mixed Berries (1 pound) and Granulated Sugar (1/2 cup) into a medium saucepan and cook over medium heat.
Stir the fruit gently with a heatproof spatula until the fruit starts to release it's juices. Immediately remove from heat and transfer into a cool vessel to stop the cooking process. Chill the compote.
When ready to serve, top each panna cotta with about 2 heaping tablespoons of compote and Fresh Mint (1 bunch) or accompaniments of your choice.