Soak gelatin in cold water. In anther pan heat cream and milk close to boiling.

Whisk in wasabi powder until completey dissolved (*if disperate you can use wasabi paste just add to you liking).

Put sugar in a pan and caramelise over medium heat. Mae sure sugar doesn't burn, otherwise it will taste bitter abd discolour pannacotta.

Stir in wasabi-milk and continue stiring over medium heat until carmel is completely dissolved.Avoid boiling mixture so you'll have very smooth pannacotta.

Turn off heat and add in soaked gelatin. Stir until gelatin is dissoved. Pour into dariole moulds or any fancy container. Chill until set (around 4 hrs minimum).

Finish off with a drop of balsamic vinegar as desired (this will temper hotness of wasabi).

Best served with any mild flavoured food and pairs well with white wine or have it as a dessert!