Panna Cotta with Berry Sauce

In a small bowl soften gelatin in cold water; set aside. Place cream confectioners' sugar and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.

Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.

To make the berry sauce combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon and mix in the brandy. Let stand for an hour until it has a syrupy consistency.

Unmold panna cottas and serve with berry sauce.