Requires: 4 dariole moulds (or ramekins), food processor (for the walnut crumb)
Soak the gelatine leaves in a small bowl of cold water for 5–10 minutes or until softened. Set out the dariole moulds (or ramekins).
Heat half of the cream, sugar and vanilla bean seeds (or vanilla bean paste) into a small heavy-based saucepan over low-medium heat. Bring almost to boiling point, then remove from the heat. Squeeze out the excess moisture from the soaked gelatine leaves. Stir the soaked gelatine leaves into the hot vanilla cream until well combined and the gelatine is completely dissolved. Set aside to cool slightly.
Whip the remaining cream until soft peaks form. Fold the whipped cream into the vanilla cream mixture. Pour the vanilla flavoured panna cotta mixture through a sieve into a jug, then pour into dariole moulds (or ramekins). Refrigerate for 4 hours or until set.
Note: You can prepare the panna cotta in advance and refrigerate overnight.
Tip: Rinse the dariole moulds (or ramekins) in cold water (without drying them) before pouring in the panna cotta mixture. This will make the panna cotta easier to turn out once set.
To make the berry compote, defrost the mixed berries (you may wish to use the microwave). Place the mixed berries, lemon zest, sugar and lemon juice in a medium-sized saucepan. Stir over low- medium heat for 3-5 minutes or until the sugar dissolves and the juice reduces to your required consistency. Set aside to cool completely.
To serve, dip the dariole moulds (or ramekins) in boiling water for 7 seconds. Turn each vanilla panna cotta onto a serving plate. Arrange the berry compote on the plate with panna cotta – buon appetito.