Sprinkle the gelatin over the cold water in a small bowl and leave to bloom for 5 minutes.
Combine the cream, milk, sugar and vanilla in a saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture just begins to simmer. Do not boil.
Remove from heat and stir in the bloomed gelatin until completely dissolved.
Strain the mixture through a fine sieve into a jug. Pour into 6 lightly oiled ramekins or glasses.
Cool to room temperature, then refrigerate for at least 4 hours or overnight until firmly set.
For the berry coulis: combine the berries, sugar and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until the berries break down. Push through a sieve and cool.
To serve: run a knife around the edge of each ramekin and invert onto a plate. Spoon the berry coulis around and over.
