Prepare the compote: Soak the gelatin. Select the less attractive berries and weigh out about 1 cup (140-150 g). Set aside the prettiest ones for decorating the top. Place the berries in a small saucepan, add 2 tablespoons water, the juice of half a lemon, and the powdered sugar.

Turn on the heat and cook until the berries soften. Stir in the softened gelatin until fully dissolved, then let cool slightly. Pour the compote over the chilled cookie crust. Return the pan to the fridge (or freezer) and let it set again.

Prepare the blueberry panna cotta. In a small saucepan, add the blueberries, 2 tablespoons water, and the sugar. Cook until the sugar dissolves, then add the lemon juice. Continue cooking for another 3-4 minutes. Blend the mixture and set aside.

Stir well to dissolve the gelatin in the warm cream, turn off the heat, and add the strained blueberry puree. Mix thoroughly to achieve an even color. Let cool, stirring occasionally to prevent a skin from forming on the surface.

Take the pan with the now-firm compote and slowly pour in the well-mixed panna cotta up to the edge of the cookie border. Chill until fully set, about 4-5 hours in the fridge or a couple of hours in the freezer.

Transfer the cake to a serving plate. Whip the cream until stiff with 1-2 tablespoons powdered sugar, to taste. Place the whipped cream in a piping bag and pipe dollops on top, leaving some of the colored panna cotta visible. Decorate with the remaining berries and mint leaves. Keep refrigerated until ready to serve. Serve chilled.

Feel free to get creative with the decoration. Here are some examples of two other similar cakes decorated differently. Have fun!