Cut lengthways into the vanilla pod to open it. Using a low flame, heat the cream without letting it come to the boil, together with the vanilla pod and the sugar, all mixed together well. Remove from the heat and add the gelatin (previously softened and wrung out), and stir until the gelatin has completely dissolved. Remove the vanilla pod. Pour the mixture through a fine sieve into a mold which you have previously wet with lukewarm water and then drained. Leave to cool at room temperature and then place in the refrigerator to set for at least 3 hours. Complete the presentation of the dish using Fabbri Amarenas to decorate the panna cotta. Dust with icing sugar and then serve.
Recipe by ROBERTA