1. In a medium saucepan, stir together creams, sugar and ginger. Continue to stir and bring to a boil over medium heat. Simmer, covered, 10 min to infuse ginger flavor. Strain through a sieve, pressing on ginger, into a large measuring cup. Discard ginger.
2. In a small bowl, sprinkle gelatin over water. Let stand for about 1 min to soften. Stir the gelatin mixture into the hot cream until completely dissolved. Stir in vanilla.
3. Place 6 custard cups, about 1/2 cup (125 mL) in size, on a baking sheet. Pour cream mixture into cups. Cool to room temperature. Refrigerate overnight. Serve in cups topped with berries.