In 2 tablespoons of cold boiled water, soak the gelatin.
Leave until the gelatin swells.
Cut the fruit into pieces, put it in a saucepan, pour in 150 ml of water and simmer until soft, stirring the fruit gently from time to time (7-8 minutes).
As soon as the fruit is soft, remove from the heat and allow to cool slightly.
Transfer the fruit along with the liquid to the bowl of a blender and puree.
Add sugar and cinnamon and mix.
Add the whites.
Beat until fluffy and increase in volume by 2-3 times (beat, putting a bowl of fruit puree in a container with ice water).
Dissolve the swollen gelatin in a water bath, pour it into the protein-fruit puree, and beat it again with a blender.
Spread the lush fruit mass in cremans or cups.
Put in the refrigerator to cool for at least 2.5-3 hours.
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