For the berry panna cotta, bring the whipped cream to the boil with 4 tablespoons of sugar and the scraped-out vanilla pulp. Leave to infuse on the lowest heat for about 90 minutes.
Pour the panna cotta into 4 small dessert glasses and refrigerate. Boil the berries with 60 g sugar and the pistachios, let cool.
Spread the berry mixture on the cold panna cotta. Serve cold.