Penna cotta with a Maui twist

INGREDIENTS

In preparation, place 6 glasses in the fridge to cool.
In a small bowl combine the gelatine and cold water. Set aside until it swells up.
In a separate bowl or large liquid measuring cup, pour 1 cup of warm water. Then, add the x2 25g sachet of Maui Pure New Zealand whole milk powder into the warm water and mix well.
Over medium heat, melt the sugar in the pre-mixed Maui milk in a small saucepan. Remove the pot from the heat before it starts to simmer and add the vanilla extract.
Pour the gelatine into the pot, mixing well so it dissolves.
Slowly pour in the cold cream while stirring continuously. Let it cool for 5 minutes to prevent separation.
Pour the mixture into chilled glasses and refrigerate for at least 5 hours or overnight to set.