Soak gelatin leaves in water for 10-15 minutes until softened.

In a pot, combine all the milk, heavy whipping cream, and granulated sugar. Heat the mixture over low heat, being careful not to let it boil to prevent the cream from separating from the milk. Add the soaked gelatin leaves to the pot and stir regularly with a spatula until fully dissolved.

If you want to add flavor, do so while the mixture is still warm and stir until fully dissolved. Remember to use a strainer to sift the flavor powder (cocoa/matcha/coffee, etc.) into the milk mixture; otherwise, the powder may clump. Add the powder slowly and stir continuously. Turn off the heat and transfer the mixture to a tray or container to chill and harden in the fridge for at least 4 hours.

While waiting for the Panna Cotta cubes to set, prepare the fruits to accompany them. For lychee, remove the skin and seeds to extract only the flesh. To do this, tear the skin, then use small scissors to cut around the seeds and remove them from the flesh. Similarly, for longan and rambutan, tear off the skin and gently remove the seeds from the flesh. For other small fruits like cherries, strawberries, or blueberries, simply wash them carefully and pat them dry.

Roast the flaked almonds and peanuts over medium heat. Stir them continuously until they turn golden brown. Allow them to cool down until crispy before using.

If you are using a silicone mold or tray, it's easy to remove your Panna Cotta from the mold. However, if you are using a plastic or glass tray or containers, you can apply this tip: use a small kitchen towel, dip it in boiling water, and cover it over the mold. The heat from the towel will help to remove the Panna Cotta from the mold more easily.

Use a wave cutter or just a regular knife to cut your Panna Cotta into bite-size cubes. Then, immediately return it to the fridge to chill.

In a pot, boil water with sugar and a dash of vanilla to create the "sweet soup" for this dessert. Allow it to cool completely.

Add the "khuc bach" (Panna Cotta cubes) and fruits into a bowl. Then, pour the sweet soup over them. Finally, garnish the bowl with roasted peanuts and roasted flaked almonds. Serve with or without ice, depending on your preference.