In a pot, on low heat, heat up you Half and Half, 1 teaspoon of Vanilla extract and 3 Tablespoons of Sugar until it melted. Try not to let the milk boil.

Add your Bloomed gelatin into the Half and Half pot, and constantly stir. it should be completely melted around 5 minutes. Again don't let the milk boil. Then turn of the heat.

Strain this cooked half and half with the strainer, and pour it into your serving container or bowl. or glass. let it cool until room temperature, and store in the fridge at least 4 hours up to overnight (until the gelatin has set).

For the Kiwi sauce, cut up your kiwis into small pieces and blend it until smooth.

Cook this kiwi puree in a pot , low heat on a stove for the total time about 15 minutes, stir once in a while.

Add 1 Tablespoon of Maple syrup(we like to natural sweet tart, and it will change the color of the sauce a bit)

Substitute the Maple syrup with 2-3 Tablespoons of sugar or as much as you like.

In a small bowl add 1 Tablespoon of corn starch into 3 tablespoon of cold water and mix well.

Add the cornstarch mixture into the kiwi sauce and stir well, cook for about 5 minutes. The sauce is done.

Let the sauce cool completely before putting on top of panna cotta.

Once the Panna Cotta is set, pour this fruit compote over the top and decorate with fresh fruits and mint leaves or however you like it.

Enjoy!