Put the cream and the caster sugar in a saucepan and add the cinnamon stick. Bring to the boil, stirring constantly to dissolve the caster sugar. When the sugar has dissolved, remove the saucepan from the heat and leave to infuse.
Place the leaves of gelatine in a bowl, adding just enough cold water to cover them, and set aside for 4-5 minutes, or until the gelatine has become very soft.
Empty the tin of coconut milk into a large bowl, whisking it to get rid of any lumps. Place the cream mixture in the saucepan back on a medium heat to heat it through, then remove it from the heat.
Remove the gelatine leaves from the water, allowing any excess water to drip off, then stir them into the hot cream until dissolved. Mix together thoroughly, then pour the coconut milk through a sieve on to the cream-and-gelatine mixture in the saucepan. Stir to mix everything together. Divide the panna cotta between the cups or glasses and chill in the fridge for about three hours or until just set.
Panna cotta recipes:
- Panna cotta with raspberries
- Coconut and cinnamon panna cotta
- Yoghurt and cardamom panna cotta
- Peach jelly panna cotta pots