Pour 3 tablespoons of milk into a small bowl and sprinkle gelatin over it. Let stand for 5 minutes to bloom.

In a medium saucepan, combine remaining milk, heavy cream, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (about 5 minutes).

Remove from heat and add the bloomed gelatin mixture. Stir until gelatin is completely dissolved, about 2 minutes.

Lightly oil six ramekins with a neutral oil or spray with cooking spray. Pour the cream mixture evenly into the prepared ramekins.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.

While panna cotta sets, make the berry compote: In a saucepan, combine strawberries, blueberries, raspberries, honey, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until berries break down and mixture thickens slightly.

Remove compote from heat and let cool to room temperature, then refrigerate until ready to serve.

To serve, run a thin knife around the edge of each panna cotta and invert onto serving plates, or serve directly in ramekins. Top each with a generous spoonful of berry compote.