NOUGARETTO PANA COTTA
Combine the nougaretto, milk, cream and sugar in a medium saucepan. Place onto the stove and bring to a simmer. Be careful not to allow to boil. Remove from heat and add the gelatine sheets individually ensuring you mix and dissolve each sheet prior to adding a new sheet. Stir until completely dissolved.
Transfer to easy pour container. Clingwrap and place to the side to allow to cool.
Once you have completed the red wine berry coulis your panna cotta mixture is ready to be transferred into the individual dishes. Pour mixture evenly between the 8 dishes, cover in clingwrap and refrigerate overnight.