Panna Cotta with Berry Compote

Directions:

• Start by heating cream, milk and sugar in a deep non-stick pan. Transfer into a bowl and set aside to cool to room temperature.
• Bloom the gelatine or agar agar in 4 tbsp hot water.
• For the berry compote, simmer the fresh berries and maple syrup in a saucepan over medium heat.
• Keep stirring until the berries release their juices and mix well with the maple syrup.
• Add the bloomed gelatin to the cream-milk mixture and mix well.
• Pour the mixture into 8 moulds and refrigerate for 3-4 hours or till set.
• Demould and serve chilled with the fresh berry compote.