Make the panna cotta

1. Divide strawberries and blueberries evenly between eight 8-oz glasses (Approximately 1/4 cup of fruit per glass). Set aside.
2. Sprinkle the gelatin over the cold water in a medium-sized bowl. Be sure all of the gelatin is touching water or it won’t all activate properly. You can gently stir in to moisten everything, if needed. Let stand for about 5 minutes. Set aside.
3. While gelatin sits, heat the heavy cream, milk and sugar in a saucepan over medium-high heat. Do not boil. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
4. Heat the gelatin in the microwave for 10-15 seconds, or until melted and smooth. Pour the melted gelatin into the milk mixture and stir until well combined.
5. Divide the panna cotta mixture evenly between the prepared cups.
6. Chill panna cotta until firm, 3-4 hours.

Make whipped cream and assemble

1. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl Whip on high speed until stiff peaks form.
2. Pipe the whipped cream onto the chilled panna cotta and finish off with some additional strawberries and blueberries. Refrigerate until ready to serve. Best if eaten within 2-3 days.