In a medium saucepan, slowly heat the cream and sugar, stirring with a whisk to dissolve the sugar, about 2 minutes. Turn off the heat. Scrape the seeds from the vanilla bean into the cream as well as the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then gently rewarm the mixture, careful not to boil, before continuing.

In a medium-sized bowl scatter the gelatin over the cold water and let stand 5 minutes. Pour the very warm Panna Cotta mixture over the gelatin and with a wire whisk, whip until the gelatin is completely dissolved.

Prepare 6 individual cup ramekins, and pour the Panna Cotta mixture into the cups, Transfer to the refrigerator and chill a minimum of one hour for soft, creamy finish and longer for firmer custard.

Fetch the berries from the freezer while the Panna Cotta is chilling. Defrost them naturally at room temperature in a bowl. When ready to serve, run a sharp knife around the edge of each ramekin, and unmold each onto a serving plate.  Serve with a sprinkling of berries, tossed with lemon and zest.