Pour cold milk into a small metal bowl and stir in the gelatin powder. Set aside.
In saucepan over medium heat, stir together the heavy cream and sugar, then bring to a full boil. Pour the milk and gelatin mixture into the cream, stirring constantly until dissolved. Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla extract and pour into six individual glass ramekin dishes.
Cool uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for 4 hours or overnight. Before serving, dip ramekins into warm water for just a few seconds, run a knife around the edge, and turn them upside down on the plate.
Top with fruit and whipped cream.