Fruit panna cotta

The gelatin leaves are poured into a bowl of cold water to relax. 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 in bowls and left for at least 1 hour in the refrigerator.
The milk with sugar and the Montare D’oro 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 poured onto dessert plates with a light tap. You can arrange with fresh berries.
Tip: If you can't pour the creams into the saucers, immerse them in hot water for 30 seconds. If the bowls are larger, immerse them for 1 minute, then each of them is turned over onto a serving saucer with a light tap on the bottom.