DAWN Sweetened Beverage Creamer
Make the panna cotta first. Place gelatine and water in a small bowl. Stir to combine and let stand for 3 minutes, until gelatine has dissolved. Set aside.
Place MARIGOLD Sweetened Creamer, MARIGOLD Evaporated Milk and the whipping cream in a saucepan over medium heat and bring to a boil.
Remove from heat, add the gelatine mixture and whisk to combine. Set aside to cool, then pour into 4 glasses or ramekins. Refrigerate for at least 4 hours, or until the panna cotta sets.
To make the syrup, combine all its ingredients in a pan over medium heat and simmer till the Gula Melaka completely dissolves. Set aside to cool completely before using. This syrup can be refrigerated for up to a week.
To serve, drizzle syrup over the panna cotta. Serve chilled.