Panna Cotta with Caramelized Pineapple

2 tbsp. cold water
1¼ tsp. unflavored gelatin
1 cup heavy cream
1/3 cup milk
4 tbsp. sugar
Pinch salt
1 tsp. vanilla extract
2 tbsp. margarine
2 tbsp. light brown sugar
1½ cups canned pineapple, 1 /2-inch dice

Place the water in a small bowl. Sprinkle the gelatin over the water and set
aside until the gelatin is softened, 5 minutes. Place the cream, milk and
sugar in a saucepan. Bring to a boil over high heat, reduce to medium and
boil for 1 minute, stirring constantly. Watch closely so it doesn't boil over.
Remove from the heat and whisk in the gelatin mixture and vanilla and stir
until the gelatin is dissolved. Pour into 4 5-ounce ramekins. Chill in the
refrigerator 3 hours.

To make the sauce, melt the margarine and brown sugar in a frying pan over medium
heat. Add the pineapple and stir until warm, 2 minutes.

Just before serving, bring a small saucepan of water to a boil. Dip the ramekin
into the boiling water just to loosen the custard from the sides of the
ramekin. Invert the panna cotta onto serving plates and spoon the sauce around the edge.