Steps

• 

• First, prepare the berry gelee.

  In a bowl with cold water, put the gelatin to hydrate.

  In another bowl, blend the berries with a mixer, strain the puree to eliminate all the seeds.

  Put the puree in a pot with sugar and cook almost to a boil.

  Turn off the heat and add the squeezed gelatin, previously soaked in cold water, stir with a spoon to dissolve well.

  Add the lemon juice.

  Mix well and finally, once lukewarm, pour it into a silicone mold of the same circumference as the cake. Let cool at room temperature then place in the freezer for a few hours.

  When the resting time of the gelee is almost over, start preparing the panna cotta.

  Soak the gelatin in a bowl with cold water for about 10 minutes.

  Gently boil a pot with milk, cream, sugar, and vanillin.

  Stir continuously until the mixture is about to boil.

  Do not let it boil, turn off the heat, squeeze the gelatin, and add it to the liquid in the pot.

  Stir everything again until the gelatin is completely dissolved.

  Pour half of the mixture into the silicone mold of your choice. Since silicone molds are not very stable, place the mold on a round baking tray.

  Let cool at room temperature. To speed up this process, you can place the tray on ice packs (you can also use those for coolers).

  Once cooled, place it in the freezer for 10 minutes.

  Then take the berry gelee, remove it from the mold, and position it on top of the panna cotta layer in the silicone mold.

  At this point, pour the other half of the panna cotta over the gelee layer and refrigerate for 4/5 hours.

  Before unmolding, place it in the freezer for an hour.

  Remove from the mold and place it on a serving plate or tray.

  Decorate to your liking with fresh berries and mint leaves.