I love japanese desserts and this one is the perfect combination of red bean and milk pudding. What a treat!

Recipe by Janice Wong of 2amdessertbar (http://www.2amdessertbar.com)

INGREDIENTS (makes 4 mini glasses)
150ml cream
50ml milk
17g sugar

Red bean paste (you could also use vanilla, raspberry, or any flavour you imagine would go with panna cotta)
2 tsp powdered gelatin
2 tablespoons (90ml) cold water

1. Heat the milk, cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the red bean extract.

2. Put gelatin into a bowl of ice to dissolve. The ice helps the gelatin retain its shape. keep this at 60 - 65 degrees Celsius as the gelatin loses its properties after 75 degrees.

If using powdered gelatin, sprinkle it over a cold liquid so the gelatin softens, swells and becomes spongy. The softened gelatin then needs to be warmed so the granules completely dissolve and the proteins become activated. To check to see if the gelatin has completely dissolved, dip a spoon into the gelatin and check to see that all the crystals have melted.

Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center.

Don't boil things made with gelatin. That can make the gelatin lose its efficacy.

3. Put the Gelatin into the Panna Cotta mixture and stir until the gelatin is completely dissolved. Sieve the mixture until it is smooth and pour the panna cotta mixture into small cups or glasses.

Refrigerate for 2-4 hours.