Start by blooming 4 tbsp of unflavored gelatin in the cup of cold water. Set aside.

In a medium-sized saucepanadd the milkand bring to a boil. Once the milk reaches boiling point, add in the cinnamon, reduce the heat and simmer for about 4 minutes. Remove from heat.

Using a slotted spoon, remove the cinnamon sticks and add in the unflavored gelatin, stirring until it has completely dissolved. Mix in the condensed milk, heavy cream and vanilla extract, and stir until everything has been fully combined. Strain your mixture into a large bowl with a spout and let cool for a few minutes.

Pour your mixture into your mold and refrigerate for about 4-5 hours until firm.

Unmold your jello by running a thin sharp knife along the edges of the pan. Place a plate ontop of your jello and invert. Garnish with fresh berries.