Sprinkle the gelatin powder evenly over 2 tablespoons cold water in a small bowl. Let stand 5 minutes until gelatin absorbs the water and becomes spongy.

Heat cream mixture

In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar, and a pinch of salt. Warm over medium-low heat, stirring occasionally, until the mixture is hot and steam begins to rise but not boiling (do not let it simmer vigorously). This should take about 5 minutes.

Dissolve gelatin

Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved, about 30–60 seconds. Add 1 teaspoon vanilla extract and stir to combine. Taste and adjust sweetness if desired.

Set panna cotta

Divide the mixture evenly among four small serving glasses or ramekins (about 4–6 oz each). Let cool to room temperature, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours. The panna cotta should be softly set and jiggle slightly when moved.

Berry Compote

Cook berries

Combine 1 cup mixed berries, 2 teaspoons granulated sugar, 1 teaspoon fresh lemon juice, and 1 tablespoon water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 6–8 minutes. For a smoother compote, mash gently with the back of a spoon or a fork while cooking.

Cool compote

Remove from heat and let the compote cool to room temperature. It will thicken more as it cools.

Assemble

When the panna cotta is set, spoon a generous tablespoon (or more to taste) of the cooled berry compote over each panna cotta portion. If desired, chill assembled desserts briefly (15–20 minutes) before serving so flavors meld.

Garnish

Finish

Just before serving, garnish each dessert with a small sprig of fresh mint and a sprinkle of lemon zest. Serve chilled.