PINEAPPLE PANNA COTTA

Ingredients:

1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1 (90 g)	pc	gelatin, dissolved in
1 (250 g)	cup	MAGNOLIA FULL CREAM MILK

FILLING:

1 (200 g)	pack	canned pineapple tidbits, drained
2	tsp	sugar
2	tbsp	rum

Procedure:

Whisk cream, gelatin and milk together in a sauce pan. Cook using low heat while stirring constantly.
In a pan, heat pineapples with sugar and rum. Cook until sugar caramelizes. Arrange pineapples at the bottom of a glass container. Pour the cream mixture. Chill until liquid sets to a firm texture.

Tip: Use cold liquid when dissolving gelatine. Whisk with a fork until lump free. Set aside for 5 minutes or until spongy.

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