In a medium-sized saucepan, add the heavy cream, sugar, vanilla bean seeds and pod. Warm over medium heat until the sugar is completely dissolved, then remove from heat. Remove vanilla bean pod.
In a small dish, stir together the gelatin and 2 tablespoons water. Let set for 5 minutes, then scoop into the saucepan with the heavy cream mixture and whisk until the gelatin is completely dissolved. Portion the panna cotta mixture between 6 small jars or molds, cover, and place in the fridge for 3-4 hours or until the molds have set.
While the panna cotta sets, add the compote ingredients to a medium-sized saucepan. Heat over medium-low for 20 minutes, stirring occasionally, gently smashing the berries to release their juices. Remove from heat and allow to cool completely. Scoop compote to top each panna cotta and serve chilled.