Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pandan coconut panna cotta. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Pandan Coconut Panna Cotta is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Pandan Coconut Panna Cotta is something that I’ve loved my entire life. They are nice and they look fantastic.
Coconut panna cotta infused with pandan flavor. When I was back to my kitchen, I had made a few variants of coconut panna cotta settle with one that I like. This panna cotta incorporates more Asian flavor into it, with not just pandan, but groundnuts and coconut milk too.
To get started with this recipe, we must first prepare a few ingredients. You can have pandan coconut panna cotta using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pandan Coconut Panna Cotta:
- Make ready 1 Tsp Oil, to grease
- Prepare 300 ml Double Cream
- Take 2-3 Pandan Leaves
- Get 30 g Caster Sugar
- Prepare 3 sheets Fine Leaf Gelatine
- Make ready (for setting half a pint of water)
- Prepare 200 ml Coconut Milk
- Get 3 Tbsp Desiccated Coconut
- Take 2 Tbsp Peanuts
- Make ready 3 Raspberries
This is one of my signature desserts. I love Panna Cotta and I love Thai dessert called Wun. I adapted the recipe from Italian Panna Cotta by adding Thai (not) secret ingredients, Pandan Leaves and coconut milk, in the. This is the prep you ought to do to cook it.
Steps to make Pandan Coconut Panna Cotta:
- Brush the moulds you are using lightly with oil.
- Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. Remove from the heat, add 30 grams of caster sugar and stir to dissolve. Set aside to infuse for 15-20 minutes.
- Soak the gelatine in cold water until soft, for about 5 minutes.
- Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat.
- Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the coconut milk. Taste and add more sugar, if needed.
- Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight.
- Toast the coconut and peanuts in a frying pan with medium heat. No need to add any oil. Take them out of the pan when they have a little colour. When they are cool, crush gently and leave aside.
- Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove and gently release the panna cotta from the mould to the serving plate.
- Assemble coconut, crushed peanuts, raspberries on the serving plate.
Add the milk, coconut cream, sugar and pandan leaves in a small saucepan. Be sure not to boil the milk. Add in the sponged liquid to the warm milk and stir until completely dissolved. Coconut panna cotta with macerated raspberries (or any other type of berry) - a great every day choice. Coconut panna cotta with almond granola.
So that’s going to wrap it up with this exceptional food pandan coconut panna cotta recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
