Panna Cotta Fruit Gelée
Grease a pudding mold with cooking spray.
Soak 5 gelatin leaves in cold water.
Blanch the peaches and remove with a slotted spoon. Peel, halve, remove the seed, and dice the fruit. Cut the melon into small pieces. Mix with the peach, and divide into the pudding mold. Squeeze out the gelatin. Heat 100 ml (approximately 3 ounces) apple juice with the strawberry syrup and dissolve the gelatin in it. Add the remaining juice, and pour over the fruit. Chill for at least 3 hours in the refrigerator.
Soak the remaining gelatin in cold water for the panna cotta. Bring the cream, slit vanilla pod, and sugar to a boil. Remove from the heat, and let infuse for 5 minutes, then remove the vanilla pod. Squeeze out the gelatin, and dissolve it in the hot cream. Let cool. Before the cream begins to gel, pour into the mold over the fruit gelée and chill for 3 hours more in the refrigerator.
Remove from the mold, and serve on a plate.