Soak the gelatine in cold water. Meanwhile, slowly bring the cream with the scraped out vanilla pulp, vanilla pod and 50 g sugar to the boil over a low heat. Let simmer for about 15 minutes.
Take the pot off the stove and remove the pod. Dissolve the soaked gelatin completely in the cream while stirring.
Pour the cream into small molds and leave to set in the refrigerator for at least 4 hours.
Simmer the remaining sugar with the water in a saucepan over low heat until a brown caramel sauce is formed. Pour this over the fallen panna cotta.
Tip: it tastes even better with brown sugar and of course caramel syrup is also possible.
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