Start by blooming the gelatin in the half and half. Add half and half to a medium saucepan and sprinkle the gelatin evenly over the surface of it. Let sit for about 5 minutes or so, until the gelatin is dissolved.
Place the pan over low heat and gently heat the mixture until steaming but be careful not to simmer or boil! After about 2 minutes, stir in the sugar and continue to heat for about 3-5 minutes while the sugar dissolves.
Remove from the heat and stir in the vanilla and salt. Divide evenly into your ramekins and chill in the fridge overnight.
If you would like to unmold your panna cotta, prepare a bowl or deep baking dish with hot water and place the ramekins in the hot water, just for 10-15 seconds. Run a knife right around the top rim of the ramekin to loosen the edge and invert it onto a plate. It may need a slight jiggle to completely loosen it from the mold.
Serve immediately with the berry sauce or cover and refrigerate until ready to serve.
In a medium, sauce-pan add the berries, sugar, and lemon juice. Cook over medium-low heat until the berries can be mashed and the liquid becomes thick and syrupy. Remove from the heat and cool completely. Store in the fridge until ready to serve.