Instructions:

1. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5-10 minutes to bloom.
2. In a saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer (do not boil).
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Add the bloomed gelatin mixture to the warm cream mixture, stirring until the gelatin is completely dissolved.
5. Strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits of gelatin.
6. Pour the mixture evenly into ramekins or serving glasses. Refrigerate for at least 4 hours or overnight until set.
7. To serve, dip the bottom of each ramekin briefly in hot water, then run a knife around the edge of each panna cotta and invert onto serving plates.
8. Serve cold, garnished with fresh berries or fruit compote.