To make Panna Cotta:
In small bowl sprinkle gelatin over 3 Tbsp. cold water. Let sit about 5 minutes to soften.
In saucepan heat cream and sugar just until simmers. (do not boil)
Remove from heat and stir softened gelatin into the warm cream mixture.
Stir in vanilla and continue to stir for about a minute until the gelatin is completely mixed in.
Pour through fine sieve into clean bowl. (I like to use large measuring cup with spout for easy pouring into ramekins.
Divide equally into 8 small glass containers or ramekins.
Cover containers with plastic wrap and refrigerate for at least 6 hours or overnight.
To prepare the coulis:
Peel kiwifruit and dice into small pieces.
Place in medium saucepan. Stir in sugar.
In small bowl mix together cornstarch and water.
Stir into kiwifruit and cook medium high heat until mixture bubbles and thickens.
Cool completely, then spoon over set panna cotta