Berry Panna Cotta

Panna cotta: Dilute the gelatine in 3 tbsp water. Heat the milk with the sugar, but don’t let it boil. Add the gelatine and mix until fully dissolved. Add the cream, almond extract and keep mixing slowly, over low heat, until completely smooth. Fill individual moulds and refrigerate for 12 hs. To remove, dip the moulds in a tray of hot water for around 30 seconds. Serve with berry compote and flaked almonds.;Berry Compote: Put all the ingredients in a pan and let them simmer until the mixture reaches a jam like consistency. If it gets too stiff when cold, dilute with a bit of water.