Soak the gelatin sheets in plenty of cold water.
Finely chop the celery, mix with the agave in a saucepan.
First, roast the coriander seeds and fennel seeds in a dry pan until aromas are released, add to the celery and let it simmer for about 5 minutes while stirring.
Pour cream into a blender.
Add the celery, the soaked and squeezed gelatin, and the zest and juice of the lime and blend for 1 minute.
Strain through a fine sieve.
Let it cool slightly and stir occasionally.
Divide into silicone molds and let set for at least 4 hours in the freezer.
Remove the frozen panna cotta from the molds and place them on the plate where you will serve them. Let thaw in the fridge.
Finish with the candied cherries.
Tips
You can also pour the Pana cotta into glasses, which you simply let it set in the fridge. Blueberries can replace the cherries. You can also serve this panna cotta with passion fruit or raspberry coulis.