Place water in a small bowl. Slowly sprinkle gelatin over the water in a single layer being careful not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes.

Meanwhile, in a medium saucepan heat cream sugar, vanilla bean, and vanilla seeds over medium heat; bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean.

Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin has not fully dissolved, return the saucepan to the stove over low heat, stirring constantly until dissolved.

Pour cream into 4 individual glasses or serving dishes. Refrigerate for at least 2-4 hours or until completely set.

Top with fresh fruit, berries, berry sauce, or lemon curd.

Panna cotta can be covered with plastic wrap and refrigerate for up to 3 days.