Panna Cotta de Fruta

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.