Pineapple Panna Cotta

Methods

• Boil cream and milk in a non-stick pan. Take the pan off the heat and add gelatin and mix well.
• Pour it into a bowl and keep the bowl in a bigger bowl of ice so that the mixture cools down.
• Take castor sugar and diced pineapple in another non-stick pan and cook till soft. Set aside to cool down. Add to the cream mixture and mix well.
• Place a pineapple slice in each of 4 shot glasses, pour the cream mixture over and top it up with a little pineapple squash.
• Keep the glasses in the refrigerator to set. Serve chilled.