Prepare the wild berry sauce: wash, clean and cut the strawberries and blackberries into small pieces, then put them in two separate bowls and season them with 2 tbsp of sugar each and with a wooden spoon crush the strawberries and blackberries, then let both rest for an hour. Cook both the strawberries and the blackberries in two pans for 30 minutes with the remaining sugar, mixing and crushing the fruits and let the sauce thicken over low heat.
Prepare the panna cotta: pour the cream and icing sugar in a saucepan and cook over low heat stirring with a whisk.
Let the fish gelatin melt in the slightly warm milk and add it to the cream when the latter begins to boil then mix everything well. Pour the panna cotta into the moulds and store it in the refrigerator for about 3 hours to make it thicken.
Serve the panna cotta with the berry sauces prepared.