Soak the gelatin in cold water. Heat the amarena juice in a pan and then turn off the heat and add the gelatin (having squeezed out the excess water). Pour the mixture into 4 molds, on top of 5 amarenas in each mold. Leave to set in the refrigerator for at least 2 hours. Then make the panna cotta. Soak the gelatin sheets in cold water. Heat the cream in a pan with the icing sugar and vanilla essence. As soon as it is hot, turn off the heat and add the gelatin (having squeezed out the excess water). Leave the mixture to cool, and then pour into the 4 molds. Then place in the refrigerator for 4 hours. When the desserts are ready, turn them out onto a serving plate and decorate with amarenas, chocolate and biscuits.
Recipe by kirozzola