Combine gelatin and water in a small bowl and let soften for 5 minutes.
Combine the milk, sugar, and semolina in a medium saucepan and bring to a boil, while stirring constantly with a wooden spoon. When the mixture reaches a boil, stir in the softened gelatin and vanilla. Set aside to cool completely.
Whip the cream to medium stiff peaks and fold into the semolina mixture, working in 3 batches.
Line the bundt pan with moistened cheesecloth. Pour the mixture evenly into the mold and refrigerate until firm, about 2 to 3 hours.
Unmold on a platter, fill the center with fresh berries, and serve.
Recipe courtesy of Chef Jon-Paul Hutchins Scottsdale Culinary Institute