For the pannacotta- Place the cream, milk, sugar, and scraped vanilla beans and pod in a pan over low heat and slowly bring to the boil. Before the mixture just reaches the boil, remove from the heat and discard vanilla pod. Place the gelatine leaves in a dish of cold water to soften for a few minutes, then remove from the water and squeeze out any excess water. Stir the gelatine into the cream mixture until dissolved. Divide the mixture among 6 ramekins and refrigerate for 4 hours or until set.
For the sauce- Place sugar, water, berries and zest into a pot and cook for 10 minutes. Stir in the vanilla essence, remove from the heat and leave to cool. Blend the sauce until smooth.
To serve, dip the moulds into hot water for a few seconds and then carefully turn upside down to release the panna cottas. Spoon the sauce over the top and serve with fresh berries.