Panacotta

-          Pour the cream in a sauce pan and heat on soft fire
-          Add sugar and vanilla, mix well
-          When it s boiling remove and add the gelatin powder
-          Mix until the gelatin dissolve in the cream
-          Keep it aside to infuse and remove the vanilla stick
-          Divide the vanilla cream in individual glasses.
-          Let to cool outside and put 2 hours in a fridge.

Pineapple sauce : Mix the pineapple with water and 50 g of sugar.

Presentation : Get out the glasses and add on the top the pineapple sauce and decorate with mint leaf or pineapple leaf and serve.