In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside.

In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.

Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture.

Pour into desired tea cups and place in the refrigerator for 4 hours. Note: I place the teacups on a baking sheet to keep them stabilized. Panna Cotta may be made the day prior and if so I suggest covering the top with plastic wrap once cooled.

Combine ingredients in a small, heavy saucepan and bring to a simmer over medium-low heat. Stir frequently until the sugar is dissolved and the mixture is reduced by half (about 10 minutes). Set aside and allow to cool to room temperature (about 20 minutes). The mixture will thicken as it cools. Note: the alcohol cooks off when simmering.

Place berries in a bowl and pour Creme de Violette syrup over them. Spoon gently coating all berries and allow to sit for 5 minutes. Spoon berries and syrup over the individual Panna Cotta and serve.