In a small bowl, combine cold water and gelatine. Let sit for 5-10 minutes until bloomed.

In a saucepan, heat heavy cream (A) and sugar over medium heat until warm and almost boiling.

Remove from heat and stir in vanilla and bloomed gelatine until dissolved.

Strain the mixture through a fine mesh strainer into a large bowl.

Add heavy cream (B) and pink food coloring, stirring until uniform. Cool to room temperature.

Dip cup rims in melted chocolate, then in sprinkles, and let dry.

Pour panna cotta mixture into prepared cups and refrigerate to set for at least 4 hours or overnight.

Cut marshmallows diagonally to create bunny ears.

In a mixing bowl, whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form.

Pipe whipped cream on top of each panna cotta and insert marshmallow ears.