Prepare the Byodo Panna Cotta Classico using cream, milk and sugar and following the instructions on the packet. Select the best berries and divide among 6 small glasses. Allow the hot panna cotta to cool slightly and fill the glasses. Then chill in the fridge for at least 3 hours.
Purée the defrosted berries with a hand blender to make the berry compote.
Mix the berry compote and blackcurrant juice in a pan. Add the lemon juice and date syrup before reducing over a medium heat for 15 minutes. Add the fresh berries and bring to a boil again briefly whilst stirring carefully.
Pour the berry compote over the panna cotta.
Screw the lids on the glasses tightly for transport in the picnic hamper.