For the panna cotta, sprinkle gelatin over cold water and let bloom for 5 minutes. In a saucepan, heat cream, milk, and sugar until hot but not boiling. If using a vanilla bean, scrape seeds and add both seeds and pod to the cream mixture. Remove from heat and dissolve gelatin into the cream mixture. Stir in vanilla extract if using.

1. Strain the mixture through a fine-mesh sieve to remove the vanilla pod or any seeds, then pour into individual cups or ramekins. Let cool, then refrigerate for at least 4 hours or until set.
2. For the compote, cook mixed berries with sugar and lemon juice over medium heat for 5-7 minutes until fruit softens and mixture thickens. Let cool to room temperature, then refrigerate until ready to serve.
3. To serve, run a knife around the edge of the ramekins to loosen, dip in warm water, and invert onto plates. Top with fruit compote or fresh berries.