Recipe: CDO Kaong Pannacotta

Ingredients:
1 cup CDO Kaong (combination of green, red, and white)
1 cup CDO Nata de Coco (combination of green, red, and white) 
1/2 cup langka
1 envelope pandan gelatin 
2 tbsp cold water
2 cups all purpose cream 
1 cup milk
1/3 cup white sugar
1 1/2 tsp vanilla extract

Procedure:
1. In a very small saucepan sprinkle gelatin over water and let it stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
2. In a large saucepan bring cream, milk, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. 
3. Divide CDO Kaong, CDO Nata de Coco, and langka in the eight serving pots/ ramekins. Chill covered ramekins for at least 4 hours or overnight.
4. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert into the center of a small plate.