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Put the cream in a pan.
Split the vanilla pod, scrape out the seeds with the blade of a knife, then put the pod, seeds and icing sugar in the cream pan and bring slowly to a simmer.
Once it is warm, pull out the pod.
Meanwhile, soak the gelatine in a little cold water until soft.
Squeeze out the excess water, add the leaves to the pan, take off the heat, immediately add the gelatine leaves and stir until they dissolve.
Divide the mixture between four to six ramekins or little glasses (or metal ramekins or dariole moulds if you want to invert the set creams later), leave to cool, then put in the fridge to set – two hours seems optimal to me, but they can stay in there for much longer.
While it sets, warm the fruit with a tablespoon of icing sugar until the sugar dissolves.
Remove half the fruit, pass it through a sieve, then return the puree to the pan with the rest of the fruit.
To serve, invert the panna cottas on to plates (in which case, dip the bases in boiling water to loosen them first) and serve with fruit poured over; alternatively, spoon a layer of fruit directly on top of the creams in their ramekins/glasses for a two-tone, gently warmed, softly set pudding.