Panna Cotta with Fruit
Soak the gelatin in cold water. Bring the cream to a boil with the vanilla sugar. Squeeze out the gelatin, dissolve in the hot cream, and let cool.
Beat egg whites with 1 tablespoon powdered sugar until stiff, and fold into the cream. Pour the cream mixture about 1 cm (approximately 1/2 inch) high in a pie pan, and chill in the refrigerator.
Rinse the strawberries. Puree half of them, press through a sieve, and mix with the remaining powdered sugar. Slice the remaining strawberries.
Peel the mango and kiwi, and cut into wedges.
Turn out the panna cotta onto a clean cutting board. Cut out large circles, arrange on plates, and drizzle with the strawberry sauce. Garnish with the fruit and sprinkle with pistachios.