Soften gelatin by sprinkling it over cold water in a small bowl. Let it sit for 5 minutes.

In a saucepan, combine heavy cream, sugar, and the seeds scraped from the vanilla bean. Heat over medium heat until steaming, stirring occasionally until sugar has dissolved.

Remove the cream mixture from heat, add the softened gelatin, and whisk until dissolved.

Strain the mixture through a fine-mesh sieve to remove any vanilla bean pieces or undissolved gelatin.

Divide the mixture evenly among 6 ramekins or dessert glasses.

Refrigerate for at least 4 hours, or until set.

Serve the panna cotta chilled, topped with fresh berries, fruit compote, or caramel sauce if desired.