In a small bowl, pour 2 tablespoons of cold water. Sprinkle 1½ teaspoons of gelatine over the water and let it sit for 5-10 minutes to bloom.

In a saucepan, combine heavy cream (A) and sugar over medium heat. Stir until the sugar dissolves and it becomes warm but not boiling.

Remove from heat, add vanilla and bloomed gelatine, and mix until dissolved.

Strain through a fine mesh strainer into a bowl, then stir in heavy cream (B) and pink food coloring until uniform.

Cool to room temperature, stirring occasionally.

Dip rims of cups into melted chocolate, then into sprinkles. Allow to dry.

Pour panna cotta mixture into cups, leaving room for topping, and refrigerate until set (ideally overnight or at least 4 hours).

Cut marshmallows diagonally to create bunny ears.

For whipped cream, whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form.

Pipe whipped cream on each panna cotta and insert two marshmallow pieces into each to resemble bunny ears.