1. In a saucepan, combine cranberries, sugar, and water. Simmer until berries burst and the mixture thickens slightly. Let it cool slightly and blend until smooth.

2. In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes, then heat gently until fully dissolved. Stir into warm cranberry puree.

3. In a mixing bowl, whip cream and vanilla extract until soft peaks form.

4. Fold cranberry mixture into whipped cream until fully incorporated and smooth.

5. Spoon mixture into phyllo cups or dessert glasses. Chill for at least 2 hours, or until set.

6. Garnish with sugared cranberries or mint before serving.