Pineapple Panna Cotta

Ingredients

Mint leaves

for garnish

Fresh pineapple slices

for garnish

Vanilla extract

1 teaspoon

Granulated sugar

1/3 cup

Heavy cream

2 cups

Cold water

2 tablespoons

Gelatin

1 tablespoon

Canned pineapple chunks

1 cup, drained

Pineapple juice

1/2 cup, reserved from canned pineapple

Instructions

1. Begin by draining the canned pineapple chunks and reserving the juice for later use.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to allow it to bloom.
3. In a saucepan, combine the heavy cream, granulated sugar, and the reserved pineapple juice. Heat over medium heat until it starts to simmer, stirring occasionally to dissolve the sugar.
4. Once the mixture is simmering, remove the saucepan from heat. Stir in the bloomed gelatin, mixing gently until it is completely dissolved.
5. Add the canned pineapple chunks and vanilla extract to the saucepan, stirring well to combine all the ingredients.
6. Carefully pour the mixture into individual serving glasses or molds, filling them about three-quarters full.
7. Refrigerate the panna cotta for at least 4 hours, or until fully set and firm to the touch.
8. Before serving, garnish each panna cotta with fresh pineapple slices and mint leaves for a refreshing touch.