In a small bowl, soften gelatine in cold water; set aside. Place cream, icing sugar and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
Add gelatine and water to the hot cream mixture. Stir until gelatine dissolves. Pour into 6 lightly oiled 1/2-cup dariole moulds (or other small cylindrical moulds) and refrigerate overnight or at least 8 hours.
To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon and mix in the brandy. Let stand for an hour until it has a syrupy consistency.