Soak the gelatin in cold water. In a large saucepan, combine the heavy cream, the vanilla bean split in half, and the sugar. Bring to a boil and cook for about 3 minutes.

Squeeze out the gelatin and add it to the mixture. Stir well, then pour the cream through a strainer into a mold.

Let cool at room temperature for 30 minutes, then refrigerate for 4 hours.

Once set, unmold onto a serving plate and garnish as you like.