For the panna cotta, add 1/2 cup cream to a medium saucepan. Sprinkle with gelatin and let site 3 minutes.

Add remaining cream and sweetener. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to cream mixture.

Cook mixture over medium heat, whisking continuously, until gelatin dissolves and steam rises from the surface. Be sure not to boil.

Remove from heat, remove vanilla bean pod, and stir in whole milk and vanilla extract.

Spoon into 12 tasting-size dessert glasses or 6 regular dessert glasses. Cover each with plastic wrap and chill until set, about 3 or 4 hours.

For the cranberry coulis, comine cranberries, water and sweetener in a small saucepan over medium heat. Bring to a simmer and cook until cranberries pop, 7 to 10 minutes. Stir in orange juice.

Transfer mixture to a food processor or use an immersion blender to puree.

Set a fine mesh sieve over a bowl and pour mixture through sieve, pressing on solids to release as much juice as possible. Discard solids.

Divide cranberry coulis between panna cotta cups and serve.