1. Combine heavy cream, sugar, and vanilla bean in a medium saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 170°F to 180°F (77°C to 82°C).

2. Remove saucepan from heat and let mixture steep for 10 to 15 minutes, allowing vanilla flavor to infuse.

3. Strain mixture through a fine-mesh sieve into a clean bowl, discarding vanilla bean.

4. In a small bowl, sprinkle gelatin sheets over 60 milliliters or 1/4 cup of cold water and let soften for 5 minutes. Add softened gelatin to warm cream mixture and whisk until dissolved.

5. Pour mixture into small individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight until set.

6. Prepare dumle chips by cutting them into desired shapes and sizes. If desired, toast dumle chips in a 175°C or 350°F oven for 5 to 7 minutes, or until crispy.

7. Serve chilled panna cotta topped with a few crunchy dumle chips and garnish with ground cherries (physalis).