In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
In a pot over medium heat, gently heat the cream, sugar, vanilla bean and seeds for 10 minutes, stirring constantly, until the sugar has dissolved.
Remove from the heat. Add the gelatin and whisk until completely dissolved. Strain through a sieve.
Divide the mixture among 6 glasses each with a 1/2-cup (125 ml) capacity. Let cool. Cover with plastic wrap and refrigerate for 6 hours or until the panna cotta has set.
Meanwhile, in a small pot off the heat, combine the sugar and cornstarch. Add the remaining ingredients. Bring to a boil and simmer for 2 minutes, stirring, until the cranberries start to burst. Transfer to an airtight container and let cool. Cover and refrigerate for 1 hour.
When ready to serve, top the panna cotta with the cranberries and white chocolate shavings.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.