Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium–high heat and bring to a gentle simmer.
Stir until the sugar has dissolved, then remove from the heat.
Meanwhile, place the gelatin sheets in a bowl and cover with a little water.
Leave to stand for 5 minutes until the gelatin has softened.
Remove the softened gelatin from the liquid and squeeze out any excess.
Remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved.
For the crumb
Place the Carr's Table Water Crackers into a food processor and pulse into a fine crumb.
Melt the butter and add to the crumbs along with the sugar.
Mix altogether and place into the bottom of 6-8 glass jars or serving dishes.
Divide the panna cotta mixture on top of the crumb, cover with cling film and place in the fridge to set for a few hours.
To prepare berry sauce, place all the ingredients (holding back about 4 tbsp of the frozen fruit) in a small saucepan and place over a medium high heat and bring to a boil.
Reduce and simmer until slightly thickened.
Blitz until smooth with a hand blender and then pass through a sieve to remove the seeds.
Stir through the remaining fruit.
Remove the panna cottas from the fridge and serve with a few tablespoons of the berry sauce and a sprig of mint.
Serve and enjoy!