Ingredients (10 portions):
Pandan Pannacotta
- 600ml Cream
- 200ml Milk
- 125g Caster sugar
- 6 Gelatine leaves (can be substituted with gelatine powder – each leaf is 2g, which makes 12g, please follow instructions on your packet/box on how to rehydrate)
- 200ml Coconut milk
- 15ml Pandan essence
Coconut Jelly
- 2 x 400ml Coconut Milk
- 6 Gelatine leaves (can be substituted with gelatine powder – each leaf is 2g, which makes 12g, please follow instructions on your packet/box on how to rehydrate)
- 250g Caster sugar (optional)
Toasted Coconut
- 100g Shredded coconut
Recipes
Prepare Pandan Pannacotta
- Combine the cream, milk and sugar in a saucepan and bring to the boil.
- Rehydrate gelatine leaves with cold water. Squeeze dry and set aside.
- Remove from heat, then add gelatine and allow to infuse for 15 minutes.
- Combine coconut milk and Pandan essence and add it to the mixture.
- Strain and cool over ice to thicken.
- Fill plastic dariole moulds with pannacotta mixture and refrigerate at least 6 hours to set.
Prepare Coconut Jelly
- Warm the coconut milk with the sugar.
- Rehydrate gelatine leaves with cold water. Squeeze dry and set aside.
- Add gelatine leaves to the coconut milk and strain to remove any lumps.
- Pour about 1cm over the already set pandan pannacotta layer.
- Refrigerate at least 6 hours to set.
Prepare toasted coconut
- Set oven to 200°C and prepare a tray with silicone paper.
- Spread a thin layer of shredded coconut onto the tray.
- Place into the oven and toast until golden brown.
- Remove from oven to cool. Set aside for later.
Assembling the dessert
- Sprinkle some toasted coconut on to the plate.
- Un-mould pannacotta and place it in the middle of the plate on top of the toasted coconut.
- Sprinkle a bit more of the toasted coconut on top of the pannacotta.
- Decorate with palm sugar lattice (optional).
sumber dari: cintadapur.com
