For the almond plate:
Put the fish gelatin leaves in a bowl and pour cold water until covered, and let them hydrate for 5 to 10 minutes.
In a pot, pour the cream, sugar, and the vanilla pod, and bring to medium-high heat. Wait until some bubbles are formed (before it comes to a boil) and add the physalis pulp. Remove the vanilla pod and drain the gelatin leaves in the bowl with your hands, squeezing them softly to release the water; then add them to the pot.
Stir for a while until the gelatin has completely dissolved and pour the mixture into individual cups. To make it easier to unmold, cover the cups with plastic wrap and then pour the mixture.
Wait for them to cool at room temperature, then put in the fridge for 4-5 hours until they set.
Almond plate: in a pot or pan, heat the sugar, and once it becomes golden, add the almonds. Stir until the almonds are completely caramelized. Remove from the heat. Immediately spread the preparation over a sheet of parchment paper and allow it to cool. Once cold, cut the plate into chunks and place them around the border.
To assemble: unmold the panna cotta, put on a plate and place the caramel chunks around it. Decorate with physalis.
