Fruit panna cotta

The gelatin leaves are placed in a bowl of cold water to bloom. In a casserole over low heat, warm the fruits with the syrup and 1 tbsp. sugar. Add 1 sheet of gelatin to the warm mixture and mix. The finished mixture is distributed into bowls and left for at least 1 hour in the refrigerator.
The milk with sugar and the Cremio whipping crème are heated in a casserole over low heat while stirring constantly, without boiling. Finally, add the liqueur and vanilla essence. Remove the finished mixture from the heat, add the remaining gelatin leaves, stir, and leave to cool. Pour the mixture over the fruit base in the bowls and return to the refrigerator for another 12 hours. The cooled creams are inverted onto dessert plates with a light tap. You can garnish with fresh berries.
Tip: If you can't release the creams onto the saucers, immerse the bowls in hot water for 30 seconds. If the bowls are larger, immerse them for 1 minute, then turn each of them over onto a serving saucer with a light tap on the bottom.