Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
Bring cream, vanilla, saffron and optional ste- via to a light boil in a sauce pan. Lower the heat and allow to simmer for a few minutes.
Remove the pan from the stove top and add the gelatin. Stir until completely dissolved.
Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the panna cotta with berries and serve.