Pandan Coconut Panna Cotta.
You possibly can cook Pandan Coconut Panna Cotta using 10 ingredients and 9 steps. This is the prep you ought to do to cook it.
Ingredients of Pandan Coconut Panna Cotta
- – You need 1 Tsp of Oil, to grease.
- – Prepare 300 ml of Double Cream.
- – You need 2-3 of Pandan Leaves.
- – You need 30 g of Caster Sugar.
- – Prepare 3 sheets of Fine Leaf Gelatine.
- – You need of (for setting half a pint of water).
- – Prepare 200 ml of Coconut Milk.
- – You need 3 Tbsp of Desiccated Coconut.
- – You need 2 Tbsp of Peanuts.
- – It’s 3 of Raspberries.
Pandan Coconut Panna Cotta step by step
- 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..
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Source : Cookpad.com