In a sauce pan melt ¼ cup of sugar with 1 tbs of water until golden brown. Pour into one mold or individual small remekins.
Soak the gelatine in 1/3 of the cream for 5 minutes.
Meanwhile bring remaining cream, sugar and vanilla bean to simmer.
Turn off the fire and stir in gelatine/cream mixture
Strain and cool down in individual molds. Keep refrigerated for a few hours before serving. To turn out quickly heat the bottom of the mold over warm water. Pour any leftover caramel sugar on the panna cotta and serve.