Pannacotta with Glazed Pineapple

  • cooking time
    15 m
  • serves
375 mL
CARNATION Creamy Evaporated Milk
2 tbsp
brown sugar, plus 2 tbsp extra
3 tsp
2 1/2 tbsp
hot water
1 tsp
vanilla bean paste
1 cup
fine diced pineapple
1/2 tsp


  1. Combine CARNATION Creamy Evaporated Milk and sugar in pan, stir over low heat until sugar dissolved.

  2. Dissolve gelatine in hot water, whisk into milk mixture until combined. Stir in vanilla.

  3. Pour pannacotta mixture into 6 pannacotta moulds, cool. Cover, refrigerate for 45 minutes or until set.

  4. Meanwhile; in a small frying pan add extra brown sugar, pineapple and cinnamon, cook for 10 minutes or until caramelised. Serve with pannacottas.