Bring the cream to the boil and then add the brown sugar and bring to the boil. Add the pulp of the vanilla pod and simmer for 15 minutes over a medium heat while stirring. After about 10 minutes of cooking, add the Marsala.
Soak the gelatine in water according to the instructions, squeeze it out and add it to the cream after boiling. Pour the cream into chilled molds and chill for 4 - 5 hours.
After the cooling time, remove the cream from the mold and turn it onto the dessert plate. (If this doesn`t work so easily, you should briefly put it in a hot water bath.) Chop the seasonal fruit and garnish with it, let the maple syrup flow over the panna cotta and garnish with the tip of a fresh sprig of mint.
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