Combine gelatin and water in a small bowl and let soften for 5 minutes.Combine semolina sugar and milk in a medium sauce pan, stir constantly with a wooden spoon. When the mixture reaches a boil stir in the softened gelatin then the vanilla. Set aside to cool. Whip the cream to a medium stiff peak and fold into the semolina mixture.Line a savarin or bundt mold with moistened cheese cloth. Pour the mixture evenly into the mold and refrigerate until firm (2-3 hours).Unmold on a platter, fill the center with fresh berries or sliced stone fruits (peaches, plums, nectarines).