Plum (seedless) fall asleep cane sugar and leave for half an hour.

When they let the juice, bring to the boil and cook for about 10-15 minutes and then blendium into a smooth mousse. At this stage you can wipe the mousse through a fine sieve to remove pieces of skin. I wiped later. For the Panna cotta to take 200 g of mousse, the rest aside for serving.

Soak gelatine in cold water and leave for 10=15 minutes. Pour cream into a saucepan, add the vanilla and bring nearly to the boil and remove from heat. Heat the berry juice, dissolve in it the swollen and squeezed gelatine from the water. Pour dissolved gelatin in the juice in a saucepan with the cream, add the plum mousse, stir well. At this point, I rubbed creamy plum mousse through a sieve.

Silicone molds to pour water and put in the freezer - so then the lighter the mousse will be removed. Creamy mousse pour it into moulds, allow to cool slightly on the table and put in the refrigerator until firm, preferably overnight.

Remove the molds with a frozen mousse, omit for a few seconds bottom in hot water and overturn onto a plate. Serve with remaining mousse of plums.