To prepare the fruit layer, place the water and sugar into a sauce pan over medium heat and bring to a boil. Stir until dissolved.
Add the berries and simmer for 1 minute. Remove the berries and reserve.
Place a 1/4 c. of the poaching liquid in a small bowl leaving the remaining in the sauce pan. Sprinkle the gelatin over the liquid in the bowl, set aside for 5 minutes.
Add the gelatin mixture into the sauce pan of poaching liquid and warm gently while stirring until all the gelatin has dissolved.
Place the reserved berries into a well-greased 10x4x4-in. loaf pan and slowly pour in the gelatin mixture.
Refrigerate for 2 hours or until set.
To prepare the panna cotta layer, sprinkle gelatin over the water and let soften, about 5 minutes.
In a large sauce pan, whisk together confectioners’ sugar, 3 cups whipping cream, vanilla bean scrapings and salt. Bring just to a boil over moderate-low heat, stirring occasionally.
Remove from heat and stir in the gelatin mixture until dissolved.
Pour the mixture into a large metal bowl and cool by stirring until mixture is room temperature, about 30 minutes.
To finish the panna cotta, place the remaining 3/4 cup whipping cream into a chilled bowl and whip to a stiff peak. Gently fold into the cooled gelatin vanilla cream mixture.
Pour mixture over the chilled berry layer and place into refrigerator for 6 hours or over night.
Unmold by dipping loaf pan into a hot water bath and invert onto a platter.
Slice and serve.