1cupassorted frozen berries of choice (blueberries, raspberries, strawberries etc)
FOR THE PANNA COTTA
In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
In a large pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
Add the gelatine mixture and the vanilla, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm.
If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!
FOR THE BERRY TOPPING
In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.