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POUR cold water in a bowl and add the gelatine leaves, you'll notice that they will become soft. POUR milk in a pan and put on low heat.
Don't let the milk come to a boil. Squeeze moist out of the gelatine leaves and dissolve the gelatine into the milk and set aside.
Add sugar along with the cream in a pan and bring to a boil. Set aside for a few minutes and mix the milk and cream mixture together along with a few drops of vanilla extract.
Let cool off to room temperature, and pour the mixture into small glasses. Be careful when you put them in the refrigerator, the mixture is still liquid at this point. Refrigerate for at least 1 hour.
You can re-use the cold water from the bowl by putting new gelatine leaves into it. ADD sugar, a pinch of red food coloring and water in a small pan and heat it up.
DRIZZLE a little bit of rose-water, be mindful while you do so because it taste very pungent. Squeeze moist out of the gelatine leaves and dissolve the gelatine into the red rose-water mixture.
PEEL the lychees and cut into halves, this way it's easier to remove the pit. When the panna cotta is stiff enough, put three lychee halves on top and drizzle a little bit of jelly to finish it off.
Wait for another half an hour, or until the jelly is also stiff enough.