In a small bowl, sprinkle the
Gelatin Powder (1/2 Tbsp)
Water (3 Tbsp)
. Let sit for 10 minutes, until the gelatin softens.
Heavy Cream (2 cups)
Crème Fraîche (2 cups)
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 (2 2/3 cups)
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.