Bring the cream to a boil in the pan with the sugar, vanilla bean's seeds, and the bean.
Remove from heat and add gelatin after dissolving it in iced water for at least 5-10 minutes.
Filter the cream with a strainer and pour it into the appropriate molds of your choice. (I used these cute little glass cups.)
Store in the fridge for at least 5 hrs.
Let the frozen berries cook in a saucepan with sugar and lemon juice until the berries release the juice and stir from time to time.
Use a hand-blender to get that smooth creamy texture.
Filter the cream to remove all the seeds.
Let it cool down.
Put the Kiwis, cut up in small pieces, in a saucepan at low flame.
Add the sugar and the lemon juice.
While stirring, cook the kiwis until they have melted together.
Remove from the heat and with a hand-blender mix for 30-35 seconds adding the rum (optional).
Let the cream cool down.
Red Orange Coulis
I use ripe organic red oranges because they are very juicy.
Squeeze the juice up to 200 milliliters (1 cup).
Filter the juice with a strainer so it removes any residual pulp or seeds.
Let the liquid simmer on low heat for at least 15-25 minutes, or until it becomes a 'syrupy' texture.
Once the red blood coulis is ready, let it cool down and pour it over the panna cotta.
Put the cream on the heat until it reaches boiling point.
Remove the saucepan from the heat and add the chopped dark chocolate.
Re-put the saucepan on the heat at low flame and mix, the mixture should never boil.
Mix chocolate and cream until becomes a smooth cream.
Remove the cream from the heat and pour it into a bowl to cool at room temperature.
Now take a bowl larger than the previous one and fill it with ice cubes.
Put the cream inside the bowl: whisk the mixture until it is foamy.