Panna cotta con salsa di frutti di bosco

Place the Gelatin sheets in a bowl of cold water for 5-10 minutes to soften.

In a medium saucepan, combine the Heavy cream, 80 grams of Granulated sugar, and the scraped seeds and pod of the Vanilla bean. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is hot but not boiling. Do not let it boil.

Remove the saucepan from the heat. Remove and discard the Vanilla bean pod. Squeeze excess water from the softened Gelatin sheets and add them to the hot cream mixture, stirring until completely dissolved.