600 ml cream, a bag of gelatin (powdered), 50 g icing sugar, vanilla sugar, 1 tbsp. a spoonful of rum or cognac, candied fruit, 4 cherries (frozen).
Take 4 tablespoons of hot water (not boiling water) and dissolve the gelatin in them, stirring well. Leave it on for 3-5 minutes, let it come.
Heat the cream by mixing it with powdered sugar and vanilla sugar, pour in the rum. Mix thoroughly and combine the resulting creamy mass with gelatin.
To make the dessert homogeneous, you can strain the resulting mixture through a sieve or cheesecloth.
Divide the cherries into tins and pour over the creamy mass.
Dessert freezes perfectly within 1, 5-2 hours in the refrigerator. If you are in a hurry, you can briefly put the Panna Cotta containers in the freezer.
Before serving, immerse the molds in boiling water for a few seconds, the melted Panna cotta will easily come off the walls of the dishes.
Dessert can be decorated with fresh berries, candied fruits, raisins.